Chicago Beef & Potatoes with Dill



4 Tablespoons - Butter
3 medium - Potatoes, peeled and cubed
2 medium - Onions, peeled and sliced thin
2 Tablespoons - Vegetable oil
2/3 cup - Beef stock
1 - Bay leaf
1/3 cup - Dry red wine
1 cup - Sour cream
1 Tablespoon - Fresh dill, chopped
1 Tablespoon - Parsley, chopped
1 pound - Beef, cut into 1/2" cubes
Salt and pepper

Preheat oven to 350 degrees.

In large skillet melt 3 tablespoons butter.
Saute potatoes, stirring frequently until golden brown.
Remove from pan, add rest of butter.
Saute onions until translucent and golden.
Remove onions and set aside.
Add oil to skillet and brown meat.

Place meat in casserole, season with salt and pepper.
Add the onions, then potatoes.
Pour hot beef stock over.
Add bay leaf and wine.

Cover and bake for one 1 hour.
Shortly before serving, stir in sour cream and top with chopped dill and parsley. Stir.
Return to oven to warm.

Back to "Deranged Spud's Potato of the Week" Deranged Spud's Potato of the Week