Ingredients with Measurements:
- 1 lb skilandis, sliced
- 4 large carrots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups beef broth
- 1 cup water
- 1 tsp dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
3. Add the sliced skilandis and chopped carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the skilandis is browned and the carrots are slightly tender.
4. Pour in the beef broth and water. Add the dried thyme, salt, and pepper to taste.
5. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the carrots are fully tender and the skilandis is cooked through.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 17g
Protein: 15g
Sodium: 1200mg
Substitutions for ingredients:
- Skilandis can be substituted with any smoked sausage or bacon
- Beef broth can be substituted with chicken or vegetable broth
- Carrots can be substituted with any root vegetable, such as potatoes or parsnips
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew
- Add a can of diced tomatoes for a more tomato-based stew
- Add a cup of frozen peas or green beans for a pop of color and added nutrition
Tips and tricks:
- Skilandis can be found at specialty meat markets or online. If unavailable, substitute with a similar smoked sausage or bacon.
- For a thicker stew, add a tablespoon of cornstarch mixed with water to the pot during the last 5 minutes of cooking.
- Serve with a crusty bread for dipping into the stew.
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 sprig of fresh thyme on top.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure to cook the skilandis and carrots fully to avoid any potential foodborne illnesses.
Food history:
Skilandis is a traditional Lithuanian smoked meat made from pork or beef. It is typically seasoned with garlic, pepper, and other spices before being smoked.
Flavor profiles:
The skilandis adds a smoky and savory flavor to the stew, while the carrots add a slight sweetness.
Serving suggestions:
Serve the stew as a main dish for a cozy winter dinner.
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Region: Lithuanian
Taste: Savory, Tangy, Herbal, Earthy, Comforting