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| 2 x ca. 450 g | Red potatoes; peeled and cut into 1/4" slices |
| 1/4 Tasse | water |
| 1 x ca. 450 g | Franks; the large 1/4 Lb. each size |
| 1 Esslöffel | cooking oil |
| 1 Tasse | celery finely chopped |
| 1/2 Tasse | green bell pepper finely chopped |
| 1/2 Tasse | onion finely chopped |
| 2 Esslöffel | butter or margarine |
| 2 Esslöffel | flour |
| 1 Tasse | water hot |
| 3 Esslöffel | vinegar |
| 1/4 Tasse | sugar |
| 1 Teelöffel | salt |
| 1 Prise | black pepper |
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Place potato slices and water in a 2 quart casserole. Cover. Microwave at high (100%) until done, but firm, 10 minutes, stirring after half the cooking time. Drain. While potatoes are cooking cut franks into thin slices. Place franks in a 1 quart casserole. Cover. Microwave at high (100%), stirring once, 4 minutes. Combine franks and potatoes. Place chopped vegetables in a 1 quart casserole. Spoon oil over vegetables Toss to coat. Cover. Microwave at high (100%) 4 minutes. Place butter or margarine in a small bowl, or 2 cup measure. Microwave at high (100%) until melted, 1 minute. Stir in flour. Blend in water, vinegar, sugar, salt and pepper. Microwave at high (100%) until thickened, 3 minutes, stirring once during cooking. Add vegetables to franks and potatoes. Mix well. Add sauce and mix again, until all is blended. Cover with wax paper. Microwave at high (100%) until heated through, 4 to 5 minutes. Makes 6 servings.
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