Ingredients with Measurements:
- 1 pound Pottwurst sausage, sliced into rounds
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil and butter in a Dutch oven over medium heat.
2. Add sliced Pottwurst sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. In the same pot, add chopped onion and minced garlic. Cook until onion is translucent, about 5 minutes.
4. Add sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
5. Sprinkle flour over the mushroom mixture and stir to combine.
6. Pour in beef broth and red wine, stirring constantly to prevent lumps. Add tomato paste, dried thyme, and bay leaf.
7. Return the cooked Pottwurst sausage to the pot and bring the stew to a simmer.
8. Cover the pot with a lid and let the stew cook for 30 minutes, stirring occasionally.
9. Remove the bay leaf and season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 12g
Protein: 22g
Substitutions for ingredients:
- Pottwurst sausage can be substituted with any other smoked sausage.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor.
- Add a splash of cream or sour cream for a creamier stew.
Tips and tricks:
- Make sure to brown the sausage before cooking the mushrooms and onions to add extra flavor to the stew.
- Use a good quality red wine for the best flavor.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread, mashed potatoes, or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pottwurst sausage is a traditional German sausage made with pork and beef.
Flavor profiles:
The stew has a rich and savory flavor from the sausage and mushrooms, with a hint of sweetness from the red wine.
Serving suggestions:
Serve the stew as a main course for a cozy dinner at home.
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Region: German