Polishgoulashwithkielbasa Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
• Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
• Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
• Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
• Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
• Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

Steps:

• In a stockpot, add sauerkraut and bring to boil; rinse and drain.
• Return sauerkraut to stockpot and add enough water to cover sauerkraut.
• In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes.
• Add kielbasa and cook 45 minutes to 1 hour, the longer the better.
• Season with salt and pepper and serve with crusty bread.

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.

Steps:

• In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes. Remove the sausage from the pan and cool. Slice the sausage into 1 -inch pieces. In a large saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beer and onion mixture. Season with salt and pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley.

Steps:

• cut polska kielbasa into 1/2 inches to 1 inches slices. set aside.
• combine rest of ingredients in large pan and bring to a boil, stirring occasionally.
• turn down to a simmer, add kielbasa.
• simmer for 1 hour until tender.
• serve and enjoy!

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.

Steps:

• Soak casings in warm water.
• Using a coarse disk, grind meats and fat together.
• Add remaining ingredients and mix well.
• Stuff the casings, creating 18-24 inch links.
• Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.