Roast with bouillon potatoes - Stek med buljongpotatis

ROAST WITH BOUILLON POTATOES
Stek med buljongpotatis

Treat the family to a real Sunday roast. The potatoes are cooked together with the meat and tastes lovely from the bouillon.

5 to 6 servings

1 boneless roast of ham or shoulder, approx 2 lbs

1 teaspoon salt
white pepper
1 teaspoon paprika
2 tablespoons butter or margarine
1 cup strong meat bouillon
1 to 2 onions
6 potatoes
1 tablespoon Chinese soy sauce
2 teaspoons dried marjoram or caraway

Rub the meat with salt, pepper and paprika. Melt the fat in a frying pot and brown the meat on all sides until coloured. Pour on 1/3 cup of the bouillon, put a lid on and fry the meat on low heat for 1 hour. Turn the meat after half the time.

Split and slice the onions, peel the potatoes and cut it in wedges. Add onions, potatoes, soy sauce and marjoram or caraway in the frying pot. Pour on remaining bouillon, put the lid back on and simmer for about 30 minutes until the meat is done and tender. Take it up and leave it for about 10 minutes. Flavour the gravy to taste and adjust if necessary.

Slice the meat and serve it with the potatoes and onions.

Enjoy!

Bella