Potatoes With Onions Beef Broth Recipe 385

POTATOES WITH ONIONS & BEEF BROTH RECIPE - (3.8/5)

Steps:

• Melt half the butter with olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions and potatoes. Pour over the stock. Cover the pan with foil and bake at 300°F until all the liquid has been absorbed, about 2-3 hours, removing the foil if you like a crisp top.

POTATOES WITH ONION

Steps:

• Preheat oven to 350 degrees.
• Saute onions in olive oil over medium heat for 20 minutes. Spread across a baking pan, and cover with potatoes; then, pour in chicken broth, which should barely cover the onions and potatoes. Put some olive oil or butter on top. Sprinkle thyme over potatoes and onions. Bake for one hour.

POTATOES AND ONIONS BAKED IN BROTH

Steps:

• 9 13 inch baking pan, place all ingredients in pan and cover. Bake at 350 for 1 hour. Serves 6.

BEEFY ROAST POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Wash and cut up your potatoes, holding them into a bowl of cold water until ready to cook. We leave the peels on, but if you are just not a fan of potato skin, then feel free to peel them. You can also substitute several other varieties of potato: Dutch yellows, fingerlings, or chef whites are all excellent alternatives -- Russets can be used if you are careful not to overcook them -- red skin potatoes can even be used but they tend to be a bit firm for our taste.
• Combine broth, garlic granules, onion granules, and beef base in a heavy-bottomed sauce pan over medium heat. Stir to make sure the beef base is fully dissolved. Simmer for 10 minutes to allow the flavors to develop.
• Drain the potatoes thoroughly and add them to the broth, stirring to make sure all the potatoes get separated and don't stick together.
• Bring the broth back to a simmer and cook until the potatoes are barely done when poked with the point of a knife (how long this will take depends on the type of potato and how large they have been cut). If cooking Russets and the potatoes are tender, they are overdone and will be difficult to toss in the next step without breaking up.
• Remove the potatoes from the broth with a slotted spoon or spider and place them in a colander to drain thoroughly. (SAVE THE COOKING BROTH! It can be frozen and used again by re-seasoning, or turned into a beef soup, or any number of tasty applications.).
• Toss the potatoes in enough Panini Oil to coat thoroughly and season with salt & pepper.
• Spread on a sheet pan and roast for 30 minutes, turning every 10 minutes.
• Serve hot.

CANDIE'S EASY POTATO AND ONION DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
• Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

MAKEOVER BEEF & POTATO SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

SCOTTISH BEEF AND POTATOES RECIPE - (4/5)

Steps:

• TO MAKE THE BEEF AND POTATOES: Peel and slice the potatoes into a 3/8-inch-thick pieces. Put the slices into a pan with cold water to cover, add 1/2 teaspoon of the salt, bring the water to a boil, and simmer for 2 to 3 minutes or until the potatoes are tender. Drain and set the potatoes aside. Preheat the oven to 375 degrees F. In a skillet over medium-high heat, heat the oil and sauté the onion until lightly golden brown, about 10 to 12 minutes. Stir in the flour with a wooden spoon and cook for 1 minute. Add the ground beef and break it up with the spoon. Sauté the beef for 10 minutes, scraping the bottom of the skillet with the wooden spoon. When the flour and beef are brown, pour in the beef broth, Worcestershire sauce, ketchup, the remaining salt, and the pepper. Bring to a boil, and simmer for 2 to 3 minutes, until thickened. Set aside while you make the sauce. TO MAKE THE SAUCE: Whisk the butter, flour, and milk together in a nonreactive saucepan. Heat to a boil, whisking constantly and vigorously, until the sauce is smooth and thickened. Simmer for 2 to 3 minutes, whisking frequently. Remove the sauce from the heat, and whisk in a 2/3 cup of the cheese and the egg yolk. Season with the salt and nutmeg. TO ASSEMBLE THE PIE: Spread the meat mixture in to a 9-x-9-inch casserole, then cover the meat with the sauce. Top the sauce with the potatoes, overlapping the slices to make a scalloped pattern. Cover with the remaining cheese and bake for 20 to 25 minutes, or until lightly brown. (For an extra-brown top, run the pie under a hot broiler.) Let the pie set at room temperature for 5 to 10 minutes before serving.