Ingredients with Measurements:
- 1 lb beef kishka
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup water
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Cut the beef kishka into 1/2 inch slices and set aside.
2. Heat the vegetable oil in a large skillet over medium heat.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the diced potatoes to the skillet and stir to combine with the onion.
5. Season the potatoes and onion with salt, black pepper, and paprika.
6. Add the sliced kishka to the skillet on top of the potato and onion mixture.
7. Pour the water over the kishka and vegetables.
8. Cover the skillet with a lid and simmer for 30-35 minutes, or until the potatoes are tender and the kishka is heated through.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 28g
Protein: 12g
Sodium: 650mg
Sugar: 3g
Fiber: 4g
Substitutions for ingredients:
- Beef kishka can be substituted with vegetarian kishka or sausage.
- Vegetable oil can be substituted with olive oil or butter.
Variations:
- Add sliced mushrooms to the skillet for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add chopped garlic to the onion when sautéing for extra flavor.
Tips and tricks:
- Make sure to stir the potato and onion mixture occasionally to prevent sticking.
- If the skillet becomes too dry, add a little more water to prevent burning.
- For a crispier kishka, remove the lid during the last 5 minutes of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large serving dish or individual bowls.
Garnishes:
Sprinkle with chopped parsley or green onions for a pop of color.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted carrots
- Green beans
- Broccoli
Troubleshooting advice:
- If the potatoes are not cooked through, add a little more water and continue cooking until tender.
- If the kishka is dry, add a little more water to the skillet.
Food safety advice:
- Make sure to cook the kishka to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kishka is a traditional Jewish dish made from beef or chicken intestines stuffed with a mixture of flour, spices, and onions. It is often served with potatoes and onions.
Flavor profiles:
Savory, hearty, and slightly spicy.
Serving suggestions:
Serve as a main dish for dinner or lunch.
Related Categories
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Region: Polish
Taste: Savory, Tangy, Oniony, Earthy, Comforting