I hope you enjoy the truth I hardly find truly authentic polish recipes online, I have come across three recipes that keep the preparations fairly true to the traditional Polish style. I hope you enjoy the following recipes for Polish meat and potatoes, halushki, and kugelhopf. Thanks for reading!
Meat and Potatoes
Ingredients:
4 potatoes (peeled and chopped into 1-inch cubes)
1 (16 - oz) package kielbasa sausage (cut into 1 - inch pieces)
1 onion (chopped)
2 green bell peppers (chopped into 1-inch pieces)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup vegetable oil
Directions:
Stir occasionally. Reduce to a medium heat and add in the onion powder, garlic powder, salt, pepper, Still well and cover the skillet. Cover and cook for another 15 minutes (or until the comments have caramelized).
Halushki
Ingredients:
1 1/2 lbs pork chops
1 onion (chopped)
1 large head cage (cut into squares)
1 lb large egg noodles
1 tbsp butter
1 tsp garlic powder (or to taste)
salt and pepper to taste
Directions:
When the chops with garlic powder, pepper, and salt. Grease a deep skillet and place pork chops in it. Add in chopped onion and fry them on a medium heat for well cooked. When the chops are cooked, remove Add a bit of water to the skillet and mix up the "drippings." Put the cage in the skillet and cook until done. In a sauce pan filled with water, bring it to a boil and Add the egg noodles. Cook the pork chops into bite-sized pieces and set them aside. When the cage is thoroughly cooked, add the pork chop pieces and cooked noodles. Mix well and serve hot.
Eggnog and Rum Kugelhopf
Ingredients:
3 1/2 cups bread flour (divided)
2 1/2 tsp instant yeast
1/2 cup white sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup dried contracts
3 tbsp rum extract
1 cup eggnog
1 cup butter
3 eggs
1/4 cup slivered almonds (to garnish)
2 tbsp confectioners & # 39; sugar (for dusting)
Directions:
In a sauce pan, bringing the eggnog to a boil, then pour it into a large bowl. Add 1 1/2 cups of bread flour and mix it until it is smooth. Allow it to cool Using about yeast and mix until it is thoroughly blended. Cover the bowl with plastic wrap and let it rise for about half an hour (or until it is doubled in size). Using Add in the remaining 2 cups Mix well, then pour into flour mixture. Add in the remaining 2 cups Rise for another 20 minutes. Lightly grease a bundt pan and sprinkle the bottom part with the slivered almonds of flour and mix for about 3 minutes. Expect the dow to be quiet sticky. . Add the dough mixture into the bundt pan and cover with plastic wrap. Let it r Flip the bundt pan upside to release the kugelhopf on a wire rack . It is has cooled, dust it lightly with powdered sugar before serving.
