Lamb and barley are a classic. Avoid the more expensive cuts; lamb shanks and even lamb neck bones flavor and thicken the stew. Preliminaries Trim excessive fat from the lamb.Heat pan And decide what the fat will be: olive oil, or a combo of butter, bacon or nearly any other fat and/or oil.Heat oil And start to rummage for the veggies.Brown lamb And chop the onion and garlic.Sauté onion and garlic As usual, the onion is first. Saute till translucent (or till browned.) … [Read more...]
Kielbasa and Kapusta
Polish kielbasa sausage is traditionally prepared in a sauerkraut stew called kapusta. Our steps work perfectly. Preliminaries Slice the kielbasa at an angle into large chunks. Optionally soak dried mushrooms in enough hot (but not boiling) water to cover. Reserve the soaking water. Optionally start the water for noodles. Heat pan A dutch oven works well to contain all that bacon splatter. (You could also consider butter. If you only pull out the … [Read more...]
Lentil Stew
When there's nothing in the house to make; make this. Preliminaries Prep any meat or poultry from Step 1 of the Stew-cordion: chicken, sausage, lamb, or soak dried mushrooms in hot but not boiling water. Otherwise just rinse and just pick over the lentils. Heat pan And decide what the fat will be: healthy olive oil, or a combo of butter, bacon or nearly any other fat and/or oil. Heat oil And start to rummage for the veggies. Brown meat Brown it if you've got it. Otherwise, just quickly … [Read more...]
