Pennsylvania Dutch Broccoli & Bacon

Pennsylvania Dutch Broccoli & Bacon


  • 4 slices bacon, chopped and fried, bacon reserved and drippings kept in the pan
  • 1 head broccoli, stems cut about 3/8ths inch on the diagonal, florets about an inch across, stems and florets kept separately
  • 1 onion, chopped
  • 1 medium red bell pepper, seeded and cut in 3/4″ dice
  • 1/3 to 1/2 cup cider vinegar
  • 1 tablespoon sugar
  • about 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon grainy mustard, optional
  • 2 tablespoons oil


In a medium skillet, cook the bacon over medium heat until crisp, about 10 minutes. Drain the bacon on paper towels, crumble and set aside. Pour off all but three tablespoons of bacon fat from the pan or if there isn’t enough, add enough oil to make three tablespoons, set the pan aside.

Meanwhile, cut the broccoli into bite-size pieces as directed. Add the stems to the bottom of a large pan with water to almost cover. Steam for two to three minutes. Add the broccoli florets and steam, covered, an additional four to five minutes until they are tender but still have a little crispness. Drain and add to the serving bowl along with the bell pepper.

Add the onion to the bacon fat in the skillet over medium heat, and cook for a few minutes to slightly soften. Add the vinegar, sugar, salt, black pepper, mustard powder, and the grainy mustard, if using. Stand back! Cook to heat through, stirring constantly to scrape up the pan drippings. Remove from the heat and stir in the additional two tablespoons oil. Pour the hot dressing over the vegetables and toss to combine.

Sprinkle the crumbled bacon over the broccoli and serve.

Note: Taste and adjust the dressing and be careful with the grainy mustard. Some are very strong and can dominate your dish.

Keywords: Bacon, Bell Peppers, Broccoli, German, Pennsylvania Dutch, Salad Dressings, Side, Vegetable Side, Vinegar

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