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Instrucciones
1
En una olla de 4 cuartos de galón, coloca las papas. Agrega agua hasta cubrirlas. Deja que hierva el agua; reduce el fuego a bajo. Deja cocinar tapadas de 25 a 30 minutos o hasta que esten tiernas, más no sobrecosidas. Cuela; deja enfriar un poco. Rebanalas.
2
Mientras tanto, en una sartén de 12 pulgadas de diámetro con antiadherente, cocina el tocino a fuego medio hasta que este crujiente. Colócalo en toallas de papel. Pica el tocino y retira a un lado.
3
En el mismo sartén retira los excesos del tocino y agrega el aceite; calienta a fuego medio. Agrega las cebollas; cocina 3 a 4 minutos, revolviendo frecuentemente, hasta que este transparente. Agrega la harina, la sal, las semillas de apio y la pimienta.
4
Poco a poco agrega el agua, el vinagre y la mostaza. Cocina a fuego medio de 2 a 3 minutos, revolviendo constantmente, hasta que burbujee y espese.
Agrega las papas y el tocino. Cocina, revolviendo frecuentemente, hasta que este caliente. Para servir adorna o espolvorea el perejil.
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