Big Mouth Stew
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | can |
cream of mushroom soup
|
|
| 10 | ounces |
mixed vegetables
frozen |
|
| 1 | pound |
polish kielbasa sausage
or turkey kielbasa |
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | can |
cream of mushroom soup
|
|
| 289 | ml/g |
mixed vegetables
frozen |
|
| 453.6 | g |
polish kielbasa sausage
or turkey kielbasa |
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
rice
|
*
|
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.
