Description
Hearty kielbasa and potatoes skillet dance with savory Polish-inspired flavors, creating a rustic comfort meal that promises warmth and satisfaction. Simple ingredients combine effortlessly, delivering a delicious dinner you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1.2 pounds (544 grams) kielbasa (sliced)
Vegetables:
- 1.7 pounds (770 grams) waxy potatoes (peeled, bite-sized)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 9 ounces (255 grams) green beans (trimmed, cut in half)
Seasonings and Liquids:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 teaspoon dried dill
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
Instructions
- Prepare a cutting board and sharp knife to chop ingredients into uniform pieces for even cooking.
- Slice kielbasa into quarter-inch thick rounds, ensuring consistent size for balanced flavor distribution.
- Dice onions into small, translucent pieces and finely mince garlic to release aromatic flavors.
- Cut potatoes into bite-sized cubes, roughly one-inch pieces, maintaining similar sizes for uniform cooking.
- Trim green bean ends and slice them diagonally into two-inch segments for visual appeal.
- Heat a large skillet over medium-high heat, adding butter and olive oil to create a flavorful cooking base.
- Sear kielbasa rounds until golden brown, developing a rich caramelized exterior for enhanced taste.
- Remove browned kielbasa and sauté onions and garlic until fragrant and slightly softened, about 2 minutes.
- Add potato cubes and chicken broth to the skillet, creating a steaming environment for quick cooking.
- Incorporate green beans into the mixture, allowing them to simmer alongside potatoes.
- Reduce heat and cover, cooking for 12-15 minutes until potatoes become tender when pierced with a fork.
- Sprinkle paprika, cumin, black pepper, and dill over the skillet, distributing seasonings evenly.
- Return kielbasa to the pan, warming through for an additional 2 minutes to merge flavors.
- Serve immediately while hot, allowing the aromatic herbs and spices to tantalize taste buds.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and even cooking.
- Cut kielbasa and vegetables into uniform sizes to ensure consistent cooking and attractive presentation.
- Replace green beans with asparagus or broccoli for variety, and swap kielbasa with turkey sausage for a lighter protein alternative.
- Use chicken or vegetable broth instead of water to boost flavor without adding extra calories, and opt for lean kielbasa to reduce fat content.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 494 kcal
- Sugar: 3 g
- Sodium: 960 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 55 mg