Canadian Bacon, Apples And Potatoes - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 apple, cored and diced
    1 medium red onion, diced
    1 1/2 ounces Canadian bacon, diced
    1 cup chicken broth
    1 1/2 lbs small red potatoes, halved
    1 tablespoon cider vinegar
    1 tablespoon honey
    2 teaspoons Dijon mustard
    1 teaspoon cornstarch
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 (16 ounce) can whole baby beets, drained and diced
    1 teaspoon dill weed
Preparation
    In a large nonstick skillet, heat oil until hot but not smoking over medium-high heat. Add the apple, onion, and bacon and cook, stirring frequently, until the apple and onion are softened and the bacon is lightly crisped, about 7 minutes.
    Stir in the broth and potatoes and bring to boil. Reduce to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
    Meanwhile, in a small bowl, stir together the vinegar, honey, mustard, cornstarch, salt, pepper and 2 tablespoons of water. Stir the vinegar mixture into the skillet, bring to a boil, and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute. Stir in beets and dill weed and cook until the beets ae just warmed through, about 1 minute longer.

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