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Stovies
Potatoes, Onions & Meat
2 oz. beef drippings (or substitute with sunflower oil)
4 TBS beef gravy (or water if preferred)
2 medium onions, finely chopped
2 LBS potatoes, peeled & roughly chopped
Left-over roast beef, chopped (or other left-over beef)
2 TBS parsley, chopped
Salt & black pepper to taste
In a large pot, cook the onions in the beef drippings (or sunflower oil) until soft but not browned. Add potatoes to the onions, and mix well. Cover the pot and cook for about ten minutes, stirring occasionally to prevent sticking. Then add the gravy, meat, salt and black pepper; mix well. Cover the pot again and cook until the thinner-cut potatoes are a bit mushy, and the thicker-cut ones are soft (about one hour). This part of the cooking can also be done in a glass baking dish in the oven instead, which will produce a brown and crunchy variation of Stovies. Garnish with chopped parsley and serve.
*Stovies image (C) JSL595 (2008). Image released into the public domain by author and copyright holder.
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