Polishstirfry Recipes

POLISH STIR-FRY

Polish Stir-Fry image

Growing up in the multi-ethnic steel towns outside Pittsburgh, PA produced some very interesting and deliciously unexpected combinations of foods and cooking techniques. This is what happens when a pantry full of Polish staples collides with the stir-fry technique. I first saw it at a church pot-luck dinner and have made it many times.

Provided by 3KillerBs

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb kielbasa, cut up into bite-size pieces (pre-boil and cool if you find it too salty straight from the package)
4 cups potatoes, diced
1 -2 carrot, sliced (optional)
1 large onion, diced
1/2 head cabbage, coarsely shredded with a knife. Using a Kraut cutter is OK, but the regular grater cuts too finely

Steps:

Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
Fry potatoes and carrots, stirring often, until half-cooked.
Add onion and keep frying, stirring frequently.
When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
Return Kielbasa to the pan, mix well, and serve once it is reheated.
This dish travels well and reheats well.

Nutrition Facts : Calories 508.8, Fat 31.2, SaturatedFat 10.6, Cholesterol 74.8, Sodium 1054.7, Carbohydrate 39.5, Fiber 6.8, Sugar 8.2, Protein 18.8

POLISH STIR-FRY

Polish Stir-Fry image

This recipe originated as Rachael Ray's friend Jon's Polish Stir Fry, but I found out I really don't care for kale. Since I really liked the idea of a Polish Stir Fry I substituted kale with beet tops, and came out with a much better flavor (at least for me).

Provided by tamelawak

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs kielbasa, sliced on an angle
1 tablespoon vegetable oil
1 tablespoon butter
1 large red onion, quartered and sliced
1 1/2 lbs beet leaves, trimmed and coarsely chopped
1 lb sauerkraut, drained and reserved
1 teaspoon ground mustard or 2 tablespoons spicy brown mustard
1 teaspoon sweet paprika
1 tablespoon soy sauce
salt & freshly ground black pepper

Steps:

Heat a large nonstick skillet over medium high heat and brown kielbasa.
Remove from pan. Cover kielbasa with foil to keep warm.
Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter.
Add onion to the pan and saute for a few minutes to soften.
Add chopped greens in batches as it wilts into the pan.
When greens are wilted, add sauerkraut.
Mix together reserved sauerkraut "juice", mustard, paprika, soy sauce, salt and pepper. Add to pan.
Return kielbasa to pan. Toss to combine and transfer to a serving platter.

Nutrition Facts : Calories 661.3, Fat 53.3, SaturatedFat 18.1, Cholesterol 119.8, Sodium 2949.3, Carbohydrate 21.2, Fiber 10.5, Sugar 7.3, Protein 26.7

MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM

My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons softened butter
1 package frozen pierogis, potato filled dumplings -- any brand or variety
1 1/2 pounds kielbasa, cut in large slices on an angle
1 tablespoon vegetable oil, 1 turn of the pan
1 tablespoon butter
1 large red onion, quartered and sliced
1 1/2 pounds kale, trimmed and coarsely chopped
1 pound sauerkraut, drained
1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard
1 teaspoon sweet paprika, 1/3 palm full
Salt and freshly ground black pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves
2 tablespoons chopped chives
A handful of parsley leaves, chopped
1 cup sour cream

Steps:

Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

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