Ingredients with Measurements:
- 1 pound beef kishka
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper, to taste
Special Equipment Needed:
- Large skillet
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Remove the kishka from its casing and place it in a baking dish. Bake for 30 minutes.
3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 10 minutes.
5. Sprinkle the flour over the mushrooms and onions and whisk to combine.
6. Slowly pour in the beef broth, whisking constantly to prevent lumps from forming.
7. Bring the gravy to a simmer and cook until thickened, about 5 minutes.
8. Season the gravy with salt and pepper to taste.
9. Serve the baked kishka with the mushroom gravy on top.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 25g
Carbohydrates: 14g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-flavored oil.
- Beef broth can be substituted with chicken or vegetable broth.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped garlic to the onion and mushroom mixture for extra flavor.
- Use a different type of sausage, such as Polish or Italian, instead of kishka.
- Add a splash of red wine to the gravy for a richer flavor.
Tips and Tricks:
- Make sure to whisk the gravy constantly while adding the beef broth to prevent lumps from forming.
- If the gravy is too thick, add more broth until it reaches the desired consistency.
- Leftover gravy can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Store leftover kishka and gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the kishka in the oven at 350°F for 10-15 minutes. Reheat the gravy on the stovetop over low heat, whisking constantly, until heated through.
Presentation Ideas:
Serve the kishka and gravy on a large platter with a garnish of chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
Suggested Side Dishes:
- Potato latkes
- Cucumber salad
- Challah bread
Troubleshooting Advice:
- If the gravy is too thin, whisk in more flour to thicken it.
- If the kishka is dry, brush it with a little oil before baking.
Food Safety Advice:
- Make sure to cook the kishka to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kishka is a traditional Jewish sausage made from beef or chicken fat, flour, and spices. It is often served with gravy or as a stuffing for poultry.
Flavor Profiles:
Savory, meaty, earthy
Serving Suggestions:
Serve the kishka and gravy as a main course for dinner or as a hearty brunch dish.
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Taste: Savory, Rich, Earthy, Umami, Comforting