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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A delicious, hearty rib-sticking meal!!! Serve with crusty French bread slathered in butter, and a glass of cider or ale! Leftovers are great. Recipe is from my father, I've adapted it a wee bit. Ingredients:
6 slices bacon, diced |
1 medium onion, chopped |
4 medium new potatoes, washed, scrubbed, and sliced thin |
6 carrots, sliced thin |
2 cups broccoli florets |
1 cup celery, sliced thin |
1/4 cup butter (optional) or 1/4 cup olive oil (optional) |
1 (16 ounce) can sauerkraut, drained (optional) |
1 lb smoked polska kielbasa, sliced in 1/2 inch pieces |
salt and pepper |
Directions:
1. In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.
2. In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.
3. Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.
4. Cover and cook on low heat until hot, about 15 minutes.
5. Top with crumbled crisp bacon right before serving.
6. To serve: Goes great with a glass of cider or ale, and a crusty French bread slathered with butter!
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