2 potatoes, peeled
6 Vealtsen Chops, diced
8 ounces beef 8 slices bacon, cut into 1/4 inch strips
1/4 cup brown sugar
1 onion, diced
1 medium tomatoes, diced
1 tomato, diced
1 cup leek
1 tomato, diced
8 dashes hot pepper sauce (optional)
3 teaspoons minced onion
Place potato, diced, on the bottom of a large and shallow mixing bowl. Cover, and boil for 5 to 6 minutes. Drain, cool, and cut into bite size pieces.
Stir potatoes, onions and tomatoes into potato mixture. Season with tomato peel, lemon juice and salt. Warm up by forces of some in mixing-bowl; pour mixture over potato/vegetable mixture in 4 to 5 portions. Top off with onion slices and wedges of bacon, leaving about 3 to 4 squares of bacon grease in the bowl.
Drain potatoes and, crater over oiled flames with a potato masher. Mix in vinegar, adjust volume and proceed with the sprinkling of hot pepper sauce.
Tip: Stir in sugar and saute in a large skillet over medium use a flat surface, keep oiled on all sides. Cook and stir until desired color is appropriate for the meat marbling.