STOVIES

Stovies image

Stovies is a potato and onion dish cooked in beef grease. If you include the beef, it can be a main dish, or it can be a side dish by omitting leftover beef. It's easiest to make this a day after you've had a beef roast, because you save some of the the pan drippings in the fridge, then add the beef drippings to the pan when preparing Stovies the next day. We also have Stovies for breakfast occasionally and use bacon grease and omit the cubed beef. In Scotland, Stovies is traditionally served with Oatcakes (which I do). But I also like to serve applesauce or baked cinnamon apples with it.

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 10

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Ingredients

2 tablespoon(s) beef grease (reserved from cooking a beef roast) - or use butter, if need be
1 large onion, peeled and sliced into thin rings
2 clove(s) garlic finely chopped or minced
1 1/2 pound(s) potatoes, peeled and cut into thick slices
2 1/2 cups - cooked beef, cubed (optional)
1 teaspoon(s) salt, or to taste
1 teaspoon(s) black pepper, or to taste
1 cup - low-sodium beef broth or stock (amount is approximate)
2 tablespoon(s) pan drippings from beef roast (or butter)
about 1-2 tablespoon(s) fresh chopped herbs (parsley, chives, etc), for garnish (optional)

Steps:

In a large heavy skillet, sauté the onions and garlic in pan drippings (from a beef or lamb roast) about 4 minutes or until soft and just starting to turn golden. Remove skillet from heat and transfer onion mixture to a bowl.
In the same skillet, build a layer of potatoes, then a layer of the leftover beef (if using), ending with a layer of the onion/garlic mixture. Season with salt and pepper. Pour 1/2 cup of broth and 2 Tbsp beef grease (or butter) over the top, and return skillet to stove set over medium heat.
Heat until the liquid starts to boil, then reduce heat to low, place lid on the skillet and cook gently for an 30 to 40 minutes. Check occasionally to make sure the potatoes haven't dried out. Add a little more broth or stock as necessary to keep potatoes moist. Just before serving, garnish with chopped herbs (optional).
Serve immediately with Scottish Oatcakes.

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