KEILBASA, SAURKRAUT AND POTATO STEW

Keilbasa, Saurkraut and Potato Stew image

Provided by Christine Hutchins

Time 1h

Number Of Ingredients 9

2 lb keilbasa, i prefer hillshire or fresh from a butcher
1 large yellow onion, chopped
2 can(s) saurkraut, rinsed and drained
10 large potatoes, any kind
2 sprig(s) bay leaves
2 tsp onion powder or granules not onion salt
3 Tbsp hungarian paprika
1 tsp salt or add more to taste
water to cover

Steps:

1. Wash potatoes and cube them into good size chunks but be sure they are bite sized. Place them in a large dutch oven pot. Second layer, add chopped onions, bay leaves, salt, paprika and onion powder. Cover with just enough water to barely cover the potatoes. Stir together. Make another layer by adding the meat. DO NOT STIR THIS LAYER IN AT THIS TIME. Last layer, saurkraut. Be sure that you spread it out in an even layer.
2. Cook on Medium high heat until a rolling boil, turn down to medium low after this. Stir after 10 mins of cooking, so all of the flavors will blend together. Cook until potatoes are fork tender. Let sit 10 mins.
3. ENJOY!!

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