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.
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* 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.
"they were out of stew beef),"
ReplyDeleteStew beef is usually not a good buy. You can almost always find meat that is cheaper per pound and the cut it up yourself. Don't pay them for cutting up the beef.