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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 10 |
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I have no idea where this recipe originated, but it is the ultimate Polish comfort food to me. It is a very versatile recipe, as I have made it several times with cooked, sliced cabbage instead of the sauerkraut; substituted cream of celery soup for cream of chicken, and I have even made this once using ham in place of the pork. It uses simple ingredients, and only needs a big loaf of bread or fresh rolls with butter to satisfy any growling belly:) Ingredients:
1 tablespoon vegetable oil |
3 lbs boneless pork roast or 3 lbs steak, cut into 1 inch cubes |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
2 stalks celery, sliced |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
1 envelope dry onion soup mix |
1 (16 ounce) package kluski noodles, cooked and drained |
1 (8 ounce) can mushroom stems and pieces, drained |
1 (28 ounce) can sauerkraut, drained |
Directions:
1. In large skillet, heat oil over medium heat.
2. Add meat and saute until browned, about 10 minutes.
3. Stir in mushroom and chicken soups, onion soup mix, celery, pepper, and garlic powder.
4. Spoon into 13x9-inch casserole dish.
5. Cover.
6. Bake at 350 degrees until tender, 45 minutes- 1 hour, stirring occasionally and adding up to 1 cup of water if needed.
7. Add cooked noodles and sauerkraut and stir to combine.
8. Cover and bake for 30 minutes longer.
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