Gypsy Stew

What a delight this dish is!  I love that you let it simmer over low heat for a whole hour, undisturbed.  In that time the flavors blend amazingly and everything becomes a-melt-in your- mouth concoction.  Great texture, great flavors, great dish!  Enjoy!

-3 Tbs extra virgin olive oil, divided
-1 lb pork loin, boneless, cut into 1 inch chunks
-3 medium onions, peeled and thickly sliced
-1-2 red bell peppers, cut into small strips
-8 oz mushrooms, sliced
-15 oz tomato sauce
-1 cup water
-1/2 lb Polska kielbasa sausage, cut into small chunks
-1 tsp salt
-1 tsp pepper
-1 Tbs parsley, finely chopped
Heat 2 Tbs of the oil in a large nonstick pan.  Add the pork and cook for about 5 minutes, or until it begins to brown a little.  Add the onion, peppers and mushrooms.  Cook for about 5 minutes.  Add the tomato sauce and water.  Give it a good stir.  Lower the heat (to low), cover and let it simmer, undisturbed for 1 hour.
Meanwhile, heat the remaining 1 Tbs oil.  Add the sausage chunks and cook until browned.  When the stew has simmered for 1 hour, add the cooked sausage.  Season with salt and pepper, and sprinkle the parsley. Cover and cook for 15 minutes.  Serve hot with mashed potatoes or hot bread/rolls.  Enjoy!

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