Thursday, October 13, 2011

Stick to your ribs Kielbasa and Potato Stew

A simple, hearty stew perfect for fall or winter. You can use any kind of kielbasa - turkey, beef, pork, low-fat.

Serve with a salad. You can make it while the stew simmers.

1 1/2 cups sliced onions (1 large onion)
2 tablespoons butter
1 pound kielbasa, cut in half lengthwise and cut into 1" slices
1 1/2 tablespoons sweet paprika
4 medium red potatoes, peeled or not, cut into 1" cubes
1/2 teaspoon dried marjoram (or use dried thyme or dried oregano)
1 1/4 cups water

In a dutch oven over medium heat, saute onions in butter until soft and yellow.

Turn up heat to medium-high and add kielbasa to onions. Saute until kielbasa browns.

Remove pot from heat and add paprika. Stir well. (The reason you remove the pan from the heat it because it can burn and become bitter.)

Add remaining ingredients. Return to heat and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.

Remove cover and cook for another 5 minutes until sauce is thickened and potatoes are tender.

No comments:

Post a Comment