Polish Goulash With Kielbasa Recipes
POLISH GOULASH WITH KIELBASA
This recipe was adapted from one published in the Los Angeles Times about 20 years ago, when they did a feature on polish food. The original recipe called for lard, I make it with canola oil
Provided by lynnski LA
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cube potatoes.
- Pour oil into a deep skillet, add onion and saute until translucent.
- Add garlic, salt (to taste), pepper, paprika, caraway, marjoram and sausage.
- Cook about 4 minutes, then stir in potatoes.
- Pour in enough stock to cover.
- Simmer until potatoes are tender.
- Pour about 2 tablespoons oil into a small saucepan, ans stir in 2 tablespoons flour.
- Cook stirring until flour turns golden.
- Remove from heat and add 1/2 cup water from potato mixture, mix in the water and simmer to make a roux, add roux to the goulash.
- Bring goulash to boiling point and remove from heat.
- Serve over cooked noodles, and with a veggie side dish.
KIELBASA WITH PEPPERS AND POTATOES
Kielbasa cooked with red and yellow peppers and potatoes.
Provided by Jeff Maloney
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
- Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 36.1 g, Cholesterol 49.9 mg, Fat 23.2 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 7.4 g, Sodium 696.9 mg, Sugar 3.4 g
GOULASH (POLISH)
Got this one from a friend and it is good. I have served it over boiled potatoes and pasta. but by fare the best is on potato pancakes. I suggest taking the time to make the potato pancakes its not that hard and it really makes this recipe go off the deep end which I am a big fan of doing.
Provided by Dan K.
Categories Meat
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- So I usually cut up the stew meat into about 3/4 inch cubes but if you prefer them larger or smaller that is up to you.
- In a bowl combine 1/4 cup flour some salt and pepper. you don't need much maybe a 1/8 teaspoon of each.
- Add stew meat to flour mixture and toss to coat meat.
- In a Dutch oven or heavy pot bring warm olive oil over medium high heat.
- Add stew meat and brown stirring to keep meat from burning. when meat is brown remove from pot.
- Reduce heat to medium and add red peppers and onion cook until soft about 5 minutes you may have to add son extra olive out.
- Add crushed garlic and cook for another 2 minutes until you can smell garlic.
- Add beef stock, tomato paste, and spices whisking together to combine. When this comes to a low simmer add browned meat and let simmer until sauce thickens to your liking.
- Remove from heat and serve.
Nutrition Facts : Calories 263.6, Fat 12.4, SaturatedFat 3.3, Cholesterol 72.6, Sodium 478.2, Carbohydrate 11.5, Fiber 2.2, Sugar 3.9, Protein 27.4
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