Monday, September 21, 2009
You know how a good smoked sausage can take a dish to a whole different level ?
This is what the Polska Kielbasa does for my simple, yet delicious stew as it transfers its smoky flavor to my Idaho potatoes and my fresh carrots.
This dish can be made several ways and the sausage can be substituted by another kind of your liking or can be replaced by poultry or even pork, but if you decide to make it, it's best to try with this Polish sausage first.
And also, you can make it as thin or as thick as you like.
6 to 8 medium size potatoes
4 TBSP oil
1 onion, diced
1/2 of a sausage link
1 big carrot, sliced or diced
2 to 4 garlic cloves
3 bay leaves
cilantro or parsley
1/2 cup tomato sauce
2 cups boiling water
* if you have dropped in too much water and you decide the stew is too "soupy looking", you may add 3 TBSP cornstarch dissolved in 3 TBSP cold water
First, choose your pot and drop the sliced sausage and the diced onion and sautee, stirring occasionally for 5 to 10 minutes, on medium-high heat.
Bring the 2 cups of water to a boil and have that water handy.
Cube the washed and peeled potatoes and slice the carrot and add them to the pot.
At this point also add the bay leaves and the tomato sauce and cook for 2 to 4 minutes on high to combine the flavors well and heat the cold tomato sauce.
Add sufficient water just to almost cover the stew ingredients, which depending on your specific pot, could be more or less than 2 cups of water(you want boiling water or very hot water because you don't want to shock the potatoes and have them not cook properly).
Bring to a boil slowly and when it starts to boil, reduce the heat to medium towards medium-low, cooking for 15-25 minutes, until potatoes are cooked.
You can place a lid on, but it is not absolutely necessary and before serving, make sure you have scooped the bay leaves out.
Taste the potatoes and add the rest of the seasonings, reserving the cilantro for plating.
When done, ladle it in your fav deep plate and add the parsley or cilantro, fresh or frozen.
Goes well with pickles !
Posted by Cat at 5:59 AM