Stewed Potatoes, Sour

Ingredients

• 1 tablespoon Vegetable oil or butter (Originally drippings. Substituted with vegetable oil or butter for modern preference.)
• 1 medium Onion
• 1 pound Potatoes
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon All-purpose flour
• 1 cup Soup stock or broth
• 2 tablespoons Vinegar
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1Heat the vegetable oil or butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, covered, until softened, about 5 minutes.
2. 2While the onion is cooking, peel, wash, and quarter the potatoes. Season the potatoes with salt. Add the potatoes to the skillet with the onions. Cover tightly and stew slowly until the potatoes are soft, stirring occasionally, about 20 minutes.
3. 3In a separate small skillet, heat a little vegetable oil or butter over medium heat. Brown the flour in the hot fat, stirring constantly. Add the soup stock, vinegar, and chopped parsley. Bring to a simmer.
4. 4Pour the sauce over the potatoes. Boil up once and serve immediately.