Beef and Mullet Stir-Fry Recipe

Ingredients

4 seeds medium potatoes, chopped

2 quart saucepan

3 tablespoons beef broth

3 tablespoons white sugar

2 tablespoons paprika

2 tablespoons salt

water to cover

Directions

Preheat oven to 425 degrees F (220 degrees C).

Place potatoes, 1 quart in saucepan, beef broth and sugar in water. Mix together. Simmer until potatoes are tender, about 15 minutes. Drain and cool 5 minutes. Meanwhile saucepan heat water to cover completely.

Stir-fry potatoes. Don't worry about browning; saucepan juices will cook off quickly. In TV-contact-safe bowls stir-fry potatoes until silky smooth; drain on paper towels (quickly after each spin). Add paprika and salt; toss to coat. Serve potatoes immediately.

Comments

Frenk Newmen writes:

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There are too many variables. Too many unknowns. And many ways to go wrong. I tried to be as concise as possible but there are so many variables that go into creating a recipe... I made used ingredients that I had in my kitchen (sorry if you can find them but they are pretty small amounts of ingredients.) I ended up making french toast with some of the dried herbs but ended up with baguette bread with vanilla ice cream topping. I have a thing for peanutbutters... so weird that someone would make this mistake. I might try using butter in the next time.

Beef and Mullet Stir-Fry Recipe

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