Prep 10 mins
Cook 2 hrs
I have no idea where this recipe originated, but it is the ultimate Polish comfort food to me. It is a very versatile recipe, as I have made it several times with cooked, sliced cabbage instead of the sauerkraut; substituted cream of celery soup for cream of chicken, and I have even made this once using ham in place of the pork. It uses simple ingredients, and only needs a big loaf of bread or fresh rolls with butter to satisfy any growling belly:)
- 1 tablespoon vegetable oil
- 3 lbs boneless pork roast or 3 lbs steak, cut into 1 inch cubes
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 stalks celery, sliced
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 1 envelope dry onion soup mix
- 1 (16 ounce) package kluski noodles, cooked and drained
- 1 (8 ounce) can mushroom stems and pieces, drained
- 1 (28 ounce) can sauerkraut, drained
- In large skillet, heat oil over medium heat.
- Add meat and saute until browned, about 10 minutes.
- Stir in mushroom and chicken soups, onion soup mix, celery, pepper, and garlic powder.
- Spoon into 13x9-inch casserole dish.
- Bake at 350 degrees until tender, 45 minutes- 1 hour, stirring occasionally and adding up to 1 cup of water if needed.
- Add cooked noodles and sauerkraut and stir to combine.
- Cover and bake for 30 minutes longer.
I read through this recipe and thought "EWwww!, what a weird combination of ingredients". I tried it though and, "WOW", DEE-LISH!!! It will be a regular in our house from now on. Thanks!!!!
I couldn't find kluski noodles so I used extra wide egg noodles. This dish was very easy and very good.
This was soooooo good and very satisfying. Great recipe. Thank you! Margie