Recipes

[blue_weimaraner]

I did a search here in Recipe Swap for Haluski, and while it was mentioned a few times in passing, I didn't see an actual recipe...so I figured I'd post mine! Feel free to post yours too if you have one (or even know what Haluski is!!) If you're Polish, Slovak, live in Pennsylvania, have visited Pittsburgh...you do know what I'm talkin' about!

2 lb bag of Silverfloss Saurkraut, rinsed and drained well.

12 oz. (1 package) wide egg noodles, cooked and drained (if you are seriously authentic, you could make your own dumplings to use...that would be real dedication. I am way too lazy)

1 8 oz can of mushrooms

1 medium onion, sliced thin and stringy

1 rope of Kielbasa - or about 3/4 lb (I use Smith's...of course!) cut into bite size chunks

1 can of chicken broth

about 1/2 stick of butter

salt, pepper, fennel seeds to taste. I also use a little bit of garlic and a touch of brown sugar (blasphemy!!) in my saurkraut

Sweat onions in the butter about 10 minutes, until the butter starts to brown. Add saurkraut and seasonings of your choice, turn heat on stovetop to Med/HI. I flatten everything down in the pan with a spatula to get the saurkraut to crisp up a little. I add a touch of brown sugar to taste. (my husband likes it this way...If it were up to me I wouldn't add it) Once kraut looks slightly browned, add the chicken broth and let simmer for a minute or 2. Combine kraut with the cooked noodles, mushrooms and kielbasa chunks in a 9x13 casserole and warm over in the oven at 325 for about 25 minutes.

Note: You absolutely don't have to put this in the oven if you don't want to. If you made your kraut in a large dutch oven, you could add everything to it and just simmer on the stovetop until it's warmed over. Some folks serve with a dollop of sour cream on top.

Share yours!!