Best Polish Stir Fry Rachael Ray Vegetarian Version Recipes

MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM

My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons softened butter
1 package frozen pierogis, potato filled dumplings -- any brand or variety
1 1/2 pounds kielbasa, cut in large slices on an angle
1 tablespoon vegetable oil, 1 turn of the pan
1 tablespoon butter
1 large red onion, quartered and sliced
1 1/2 pounds kale, trimmed and coarsely chopped
1 pound sauerkraut, drained
1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard
1 teaspoon sweet paprika, 1/3 palm full
Salt and freshly ground black pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves
2 tablespoons chopped chives
A handful of parsley leaves, chopped
1 cup sour cream

Steps:

Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

POLISH STIR-FRY

Polish Stir-Fry image

This recipe originated as Rachael Ray's friend Jon's Polish Stir Fry, but I found out I really don't care for kale. Since I really liked the idea of a Polish Stir Fry I substituted kale with beet tops, and came out with a much better flavor (at least for me).

Provided by tamelawak

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs kielbasa, sliced on an angle
1 tablespoon vegetable oil
1 tablespoon butter
1 large red onion, quartered and sliced
1 1/2 lbs beet leaves, trimmed and coarsely chopped
1 lb sauerkraut, drained and reserved
1 teaspoon ground mustard or 2 tablespoons spicy brown mustard
1 teaspoon sweet paprika
1 tablespoon soy sauce
salt & freshly ground black pepper

Steps:

Heat a large nonstick skillet over medium high heat and brown kielbasa.
Remove from pan. Cover kielbasa with foil to keep warm.
Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter.
Add onion to the pan and saute for a few minutes to soften.
Add chopped greens in batches as it wilts into the pan.
When greens are wilted, add sauerkraut.
Mix together reserved sauerkraut "juice", mustard, paprika, soy sauce, salt and pepper. Add to pan.
Return kielbasa to pan. Toss to combine and transfer to a serving platter.

Nutrition Facts : Calories 661.3, Fat 53.3, SaturatedFat 18.1, Cholesterol 119.8, Sodium 2949.3, Carbohydrate 21.2, Fiber 10.5, Sugar 7.3, Protein 26.7

POLISH STIR-FRY- RACHAEL RAY (VEGETARIAN VERSION)

Polish Stir-Fry- Rachael Ray (Vegetarian Version) image

From Food Network website. I have changed this to be a vegetarian dish. You can substitute vegetarian kielbasa with the real thing, of course. I have made this a couple of times, and the taste changes depending on the type of pierogis used. You can use beet leaves rather than kale, if you'd like. This is a great way to use up some of those winter greens! I often leave out the kielbasa all together as there is only two of us here and it is just too large of a dish with it included. Vegetarian kielbasa is available under the Tofurkey and Boca brands at your local health food store (at least in California!)You can also order it online.

Provided by VegSocialWorker

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons softened butter
1 (18 ounce) package pierogi, frozen (or other potato filled dumpling)
1 (1/2 lb) package vegetarian kielbasa, cut in slices on an angle (optional)
1 tablespoon vegetable oil (about enough to cover the pan in one turn)
1 tablespoon butter
1 large red onion, quartered and sliced
1 1/2 lbs kale, trimmed and coarsely chopped
1 lb sauerkraut, drained
1 teaspoon dried mustard or 2 tablespoons prepared mustard
1 teaspoon sweet paprika
salt and pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons chopped chives
1 cup sour cream (I use non-fat)

Steps:

Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan.
Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
If using meat kielbasa, drain the fat from the pan.
In the same pan add 1 Tbsp oil and 1 Tbsp butter. Raise to high heat. Add onion to the pan and sauté for a few minutes to soften.
Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
Toss to combine and transfer to a serving platter.
Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.