Polishstirfry Recipes

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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

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.

SAUSAGE STIR-FRY



Sausage Stir-Fry image

Convenient frozen veggies and canned broth shorten prep time for this deliciously different stir-fry from Nykii Chouteau. "Smoked kielbasa provides the hearty change of pace," reports the Clermont, Florida cook

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, thinly sliced
2 garlic cloves, minced
1 to 2 tablespoons vegetable oil
1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced
1 package (16 ounces) frozen stir-fry vegetables, thawed
1 can (8 ounces) bamboo shoots, optional
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 can (14-1/2 ounces) beef broth
2 tablespoons soy sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Nutrition Facts :

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

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

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