Friday - - RECIPE CARDS -

Prep time 15 mins Cook­ing time 20 mins Serves 4-6

250g beef ba­con, diced, plus ex­tra to gar­nish 2 tbsp but­ter 2 large onions, roughly chopped 4 cel­ery stalks, cut into 1cm lengths 2 car­rots, sliced 2 tbsp flour 1.5 litres chicken stock 3 large pota­toes, diced 1 tbsp chopped fresh thyme 300ml sour cream 3 tbsp chopped fresh pars­ley


1 In a heavy-based pan, fry the beef ba­con over medium heat un­til brown and crisp. Re­move from the pan and drain on paper tow­els.

2 Melt the but­ter in the same pan and sauté the onions, cel­ery and car­rots over low heat un­til soft. Re­turn the ba­con to the pan, stir in the flour and cook for a minute.

3 Re­move the pan from the heat and grad­u­ally stir in the stock.

4 Re­turn the pan to the heat, bring to the boil and add the pota­toes and thyme.

5 Re­duce the heat and sim­mer for 10 min­utes or un­til the pota­toes are cooked.

6 Re­move the pan from the heat again and stir in the sour cream and pars­ley. Re­heat, tak­ing care not to let it boil. Gar­nish with ba­con strips.

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