Polish Goulash With Kielbasa
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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
- Ready In:
- 1 1⁄2 lbs potatoes
- 3 ounces canola oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- salt, to taste
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon caraway seed
- 1⁄4 teaspoon crushed marjoram leaves
- 6 ounces kielbasa, thinly sliced
- 2 cups stock or 2 cups water
- 2 tablespoons flour
- 2 teaspoons tomato paste
- 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.
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