8 Serves
96 Mins
Prepare the ingredients by dicing the onion and slicing the kielbasa and beef into bite-sized pieces.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
IcelandicVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
69 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
781 mg / 4,700 mgSodium
1871 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
11 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat and brown the beef and kielbasa thoroughly.
Add the diced onion to the pot and sauté until translucent, then stir in the sauerkraut, tomato paste, and dried mushrooms.
Season the mixture with salt and pepper, cover, and simmer on low heat for approximately 50 minutes until the flavors are well-integrated and the meat is tender.
Serve the stew hot, ideally with a side of crusty rye bread.
27
g27
g25
g
Croatian