Big Mouth Stew
Browned kielbasa simmered in a creamy mushroom sauce with mixed vegetables, served over rice. A hearty 45-minute weeknight stew the whole family will love.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minFive ingredients, one pan, and dinner’s on the table in under an hour. That’s the kind of math we can all get behind.
Kielbasa gets browned in butter until the edges caramelize, then cream of mushroom soup and milk come in to build a rich, velvety sauce. Mixed vegetables round it out, and the whole thing gets spooned over a bed of fluffy rice.
It’s the kind of no-fuss meal that feeds four hungry people without a single fancy ingredient.
Kitchen Tips
- Quarter each kielbasa slice into bite-sized pieces so every spoonful gets some meat
- Add the milk gradually to control how thick or thin you want the sauce
- Swap kielbasa for turkey kielbasa to lighten things up without losing flavor
Ingredients
Directions
In a small saucepan, simmer the mixed vegetables until done.
While they are cooking, melt 2 tablespoons of butter in a deep frying pan.
Slice the Kielbasa and then quarter each of the slices so there are four bite size pieces.
Brown the Kielbasa in the butter.
Then add the can of cream of mushroom soup to the meat and butter.
Then add the milk and blend it all together making a cream sauce.
Add the vegetables, blend it all together and serve over rice.
Use milk to the consistency you like.
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