SAUSAGE-AND-VEGETABLE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
- Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
- Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.
HOMEMADE ITALIAN SAUSAGE STEW
One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
SAUSAGE STEW
Sausage is such a flavorful meat and it is so wonderful in this soup. It perfect for a cool fall day with a slice of homemade bread.-Shelia Murphy, Killdeer, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown and crumble the sausage; drain. Add remaining ingredients; cover and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Nutrition Facts :
ONE-POT SAUSAGE STEW
Steps:
- In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
- Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
- Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
- Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
- Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
- Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.
QUICK SAUSAGE STEW
This one-pot supper needs nothing but crusty bread to mop up the rich tomato sauce
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.
- Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.
Nutrition Facts : Calories 373 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.48 milligram of sodium
SALVAGE STEW
Make and share this Salvage Stew recipe from Food.com.
Provided by T. Woolfe
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Try out the suet and bones from the roast remove the suet but leave those bones in.
- Brown the meat chunks.
- Add everything but the veggies cook under pressure 12 minutes.
- Cool then add the veggies cook under pressure 13 minutes.
- Cool and let stand for a while.
- Not Bad if I do say so myself.
- I've got sour cream and Caraway seed to stir in the bowl.
Nutrition Facts : Calories 670.7, Fat 43.9, SaturatedFat 17.8, Cholesterol 152, Sodium 176.7, Carbohydrate 13.9, Fiber 2.1, Sugar 2, Protein 42.9
More about "salvage stew recipes"
HOW TO SALVAGE FREEZER BURNED MEAT | MEATEATER WILD …
From themeateater.com
10 BEST GERMAN SAUSAGE STEW RECIPES | YUMMLY
From yummly.com
BEEF STEW RECIPES
From allrecipes.com
SAUSAGE AND BEAN STEW | DINNER RECIPES | GOODTO
From goodto.com
CREATIVE WAYS TO USE OVERCOOKED MEAT - BON APPéTIT
From bonappetit.com
QUICK WHITE BEAN AND SAUSAGE STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
OVERCOOKED STEAK? HOW TO BEST SALVAGE A MEAL | FIERY FLAVORS
From fieryflavors.com
STEW RECIPES
From allrecipes.com
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE PERFECT COMFORT FOOD
From allrecipes.com
BEST WESTERN FOOD RECIPES: SALVAGE STEW
From westernfoodrecipesbook.blogspot.com
HEARTY SAUSAGE STEW RECIPE | HILLSHIRE FARM® BRAND
From hillshirefarm.com
HOW TO SALVAGE OVERCOOKED PORK: SIX DELICIOUS RECIPES
From bestsmokersgrill.com
45 COMFORTING STEW RECIPES TO ENJOY ALL WINTER LONG