KIELBASA SAUSAGE & BEEF STEAK STEW w/ APPLES & CABBAGE

TABLE OF CONTENTS: BEEF

A hardy meal in itself.

4 slices bacon, cut into ½-in. pieces
2 T. extra virgin olive oil
1 lb. boneless sirloin steak, cut in cubes
2 large onions, finely chopped
3 Granny Smith apples, peeled, cored, & chopped
1 (10 ½-oz.) can beef broth
2 cups water
1 tsp. salt
8 to 12 oz. sliced carrots or baby carrot nuggets
1 lb. kielbasa Polish sausage, cut into 1-inch pieces
4 cups coarsely shredded or chopped cabbage

 

 

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In a Dutch oven, fry the bacon until crisp; set aside on paper towels to drain.
Discard bacon drippings.  In the same pot, heat the olive oil to medium-high & stir-fry the beef cubes to brown on all sides.  Reduce the heat to medium and add the onions & apples.  Cook while stirring until the apples are tender.  Add the broth, water & salt; then cover the pot & reduce heat to simmer.  Cook for 1-½ hours.  Bring heat back to a boil; then add the carrots & sausage pieces.  Stir, cover, & reduce heat to simmer for another 15 minutes.  Bring heat back to a boil & add the cabbage & the crisp bacon.  Stir, cover, & reduce heat to simmer for about another 10 minutes until the cabbage is just tender.  Taste for salt & add, if needed.  Serves 6.

This is an old world - Eastern European – hardy, peasant stew with a meaty flavor.  Serve it with hunks of dark, rustic bread.  The word “kielbasa” means sausage in Poland.  This only confuses, since there are many, many sausages made there.  Therefore, there is kielbasa with lots of additional names to describe the meats used or the areas of origin for a particular sausage.  Kielbasa is served grilled over the campfire, the dry-types are served cold as appetizers, other types of kielbasa are used extensively for cooking a wide range of recipes.  It is even served at Polish weddings.

Thanks for this info from www.tastepoland.com





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