It's actually leftovers from last night. A good meal for a cold evening: temperatures are in the twenties now and predicted to reach single digits overnight.
Ingredients include kielbasa, a pound
and a half of on-sale New York Strip steak cut up (it was considerably
cheaper than their steak tips and they were out of stew beef), fennel
bulb, onion, carrot, a few Brussels sprouts (quartered)* and diced giant
Portobello mushroom caps. Once that was cooked enough to suit me, I
added some beef stock and fire-roasted crushed tomatoes...which were
kind of overpowering, so I put in a little more stock, a handful of
raisins for sweet and sliced black olives for salt.
It was pretty good last night but it still needed...something. So
tonight, I added a can of black-eyed peas, basil, and celery flakes
with a dash of Per-Peri sauce and that did the trick!
I was especially happy with the kielbasa's contribution; it was
just one sausage squeezed out of the casing but it smelled heavenly as
it cooked down and added to the broth.
* A little bit of cabbage improves the broth, but you have to buy a whole cabbage. Brussels sprouts are at least as good, and you can use them a few at a time.
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