Stovies
Over a year ago
4,540 views
Ingredients
- 2 oz Clover butter
- 3 Onion
- 2 lbs Potatoes. peeled and sliced
- 8 fl oz Gravy
- 8 oz Leftover roast beef. cut into pieces
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
My favourite recipe to you use up leftover roast beef
Method
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1
1. In a large, heavy pan,saute the onions on the butter.
2. Add the uncooked potatoes and stir well. Make sure all the potatoes get covered in fat.
3. Cover, turn down the heat and leave for about 10 minutes, stirring now and then.
4. Add the gravy.
5. Cover and cook on low, till the potatoes are tender.
6. Add the cooked meat and heat through thoroughly.
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