1. You can use fresh potatoes or buy the frozen, diced potatoes. If you use fresh or raw-frozen, blanch them in boiling, salted water (after they are diced) for 5 minutes (just tender). 2. In a large, oven-safe skillet, heat lard and saute onions and garlic until onions start to take on color. 3. Add pepper and blackening seasoning and tabasco, to taste(I use about 1 tsp!). 4. Stir in the horseradish and worcestershire. 5. Add the sherry and beef stock (with corn starch) to the pan and bring up to a simmer. Let simmer for about 2 minutes (juices will thicken). Add the meat and potatoes and check for seasoning. Let simmer until all ingredients are hot and potatoes have soaked up the liquid (10-15 minutes). 6. Place pan in the oven under the broiler to crisp and brown to your liking. ---------------------------------------------------------------------------
Nutrition
Ingredients
