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طريقه التحضير |
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Wash and peel the large potatoes. |
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Chop the bacon. |
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Peel and chop the white onion. |
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Dissolve chicken bouillon cubes in 1 1/4 c. hot water. Set aside. |
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Chop the 2 tbsp. sour pickles. |
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Chop the parsley. |
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Place potatoes in a large saucepan. |
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Add enough amount of water to cover. Parboil. |
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Lower the heat and place a lid to cover pan. |
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Simmer over medium heat for 15 minutes. |
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Remove from flame. Drain potatoes with colander and cool. |
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In another pan, fry bacon with onion until golden. |
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Stir in flour. Mix well until well combined. |
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Stir in bouillon gradually. Mix constantly until it has a thick texture. |
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Stir in the rest of ingredients (except parsley and potatoes). |
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Reduce the heat to low. |
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Slice potatoes and add to sauce. |
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Place a lid over pan and cook for 20 minutes. |
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Garnish cooked potato with chopped parsley. Serve. |
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المقادير
