Kielbasa and Potato “Curry”
Kielbasa cut into 1” chunks (I use the Hilshire Farms kind)
Halved medium sized yellow potatoes
1 cup beef broth
1 tbsp Cornstarch
Cooking oil (olive, grapeseed, canola, etc.)
Herbs and spices, such as parsley, thyme, garlic, paprika, pepper
Steam the potatoes in a microwave so they are mostly cooked through (Wegmans sells potatoes in steamer bags) or use leftover potatoes that have been boiled before. Don’t cook them too soft because you don’t want them too soft or they fall apart when cooking with kielbasa. (But if they are, just add them right at the end).
Meanwhile, heat olive oil in a large skillet (with a cover) and saute the shallots and garlic a minute or two. Add the kielbasa chunks and cup of beef broth. Bring to a boil and lower heat to simmer. If your kielbasa is uncooked, let simmer for a couple minutes. Add your cut potatoes and herbs and seasoning of choice. Let simmer until kielbasa is heated through and potatoes are soft (~5-8 mins, depending on rawness of ingredients). Remove kielbasa and potatoes, leaving the beef broth in the pan. Mix cornstarch with a bit of water and add about half to the pan. Return to a simmer, and stir frequently until gravy begins to thicken. If it does not, then add the rest and continue.
My little stew is a little bare of veggies, but there are tons of different ones that would go well with this, like onions (I don’t like onions), or carrots (I’m allergic to carrots), mushrooms, etc. This is a really easy recipe because it uses a lot of stuff that can be stored for “just in case” precautions.
I also choose to serve this over rice, so it’s like a curry-type dish, which is good in the case that your gravy comes out a little salty, the rice can better diffuse the saltiness.