Easy to make!
5 Polish sausages, sliced into small pieces
1 slice bacon, cut up
3 cabbage leaves, torn into small pieces
8 baby carrots (or 1 large carrot, peeled and sliced)
1 can beer
16 oz. water
2 bay leaves
3 small potatoes, cut into bite-size pieces
1 package onion soup mix (you can substitute fresh or dehydrated onions, salt, and pepper)
3 cloves garlic, cut up
1/3 stick butter
1/3 cup flour
Put all of the above, except for the garlic, butter, and flour, into a glass dish. Microwave full power for 20 minutes uncovered.
In a frying pan, briefly fry 1/3 stick of butter on low heat with about 1/3 cup flour until the mixture is very slightly browned to make a thick roux.
Add the roux and garlic to the stew. Stir, cover and oven bake (NOT microwave) at 350F for 1 hour.
Remove bay leaves and serve (about 4 servings).
Notes:
- This recipe can also be cooked in a crock pot. Prepare the roux in a frying pan and add the roux and the garlic to the stew at the beginning. Stir well. It’s done when the carrots are tender, but not mushy. Use a fork to test.
- The beer enriches the flavor; its alcohol will boil away long before the meal is done. If beer is unavailable, substitute beef stock or water.
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