Bologna Stew with Black Peppercorns

Recipe from Kevin Phillips’“the Bologna Cookbook” Makes six servings

INGREDIENTS

• 2 lbs bologna, cut in three-quarter-inch cubes

• 5 tbsp butter or salt pork fat

• 1 large onion, diced

• 2 cloves garlic, minced

• 1 large celery stick, diced

• 1 large carrot, diced

• 1 large parsnip, diced

• 1 small turnip, cut in three-quarter-inch cubes

• 4 large potatoes, cut in three-quarter-inch cubes

• 1 tsp whole peppercorns

• 5 tbsp all-purpose flour

• 8 cups beef broth (or water)

• Salt and pepper

METHOD

In a stewing pot over medium heat, sauté bologna in butter until lightly browned. Reduce heat. Add onion, garlic, celery, carrot, parsnip, turnip, potato and peppercorns; sweat for 10 minutes. Add flour and stir until mixture is slightly brown. Pour in broth and bring to boil. Stir until liquid thickens. Season to taste.

Cover pot and let simmer for 20 to 30 minutes or until vegetables are tender.