Bratwurst Stew
42
A hearty quick stew for those early fall days.
Ingredients
| 6 | each |
bratwurst
|
* |
| 2 | tablespoons |
vegetable shortening
|
|
| 4 | medium |
potatoes
cubed or 1 (29oz) canned potatoes |
|
| 1 | medium |
onions
chopped |
|
| 15 | ounces |
green beans
1 can |
|
| 10 ¾ | ounces |
cream of mushroom soup
or cream of celery soup |
|
| 1 | tablespoon |
salt
J&D's Bacon salt (optional) |
|
| 1 | cup |
milk
|
|
| 1 | cup |
cheddar cheese
grated |
Directions
Cut brats into ½ inch pieces.
Brown in melted shortening in large skillet or Dutch oven.
When nicely browned, add potatoes, onion, undiluted soup and milk. Mix well.
Cover and cook over low heat for about 30 minutes or until potatoes are done.
Before removing from heat, add drained green beans and cheese.
Bring just to a boil and let simmer until beans are heated and the cheese is nicely melted and blended into the stew. (You may use polish sausage instead of brats, in which case, no shortening is needed for browning.)
Chopped pimento adds color to the stew and is good with either choice of meat.
Nutrition Facts
Serving Size 284g (10.0 oz)Amount per Serving
Calories 29145% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 6g
31%
Trans Fat
0g
Cholesterol 23mg
8%
Sodium 1663mg
69%
Total Carbohydrate
11g
11%
Dietary Fiber 3g
14%
Sugars g
Protein
19g
Vitamin A 10%
•
Vitamin C 25%
Calcium 22%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
