12-28-2012, 10:48 PM
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#11
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Tonight I made a new variation, on a variation of my recipe for chicken paprikash. My recipes continue to evolve...Well, to be honest, I never seem to make something exactly the same as the last, because I am a whirling dervish in the kitchen...
It goes a little something like this:
A little of this, a little of that, mmmm that would be good...oh...why didn't I think of that last time?
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Warning...All measurements are a wild guess. Oh, and I don't speak the culinary language, so, I hope this all makes sense. This is relatively low in carbs, very high fat Very savory and rich. I recommend portion control, but I have no intention of leading by example tonight.
2 links of Tofurky Italian Sausage, sliced
2 tblsp Butter
3/4 cup Sour Cream
Salt to taste
Pepper to taste
2+ Tbls Paprika
1 Yellow Onion halved and sliced
Red pepper flakes
Mushrooms sliced
1 Cabbage head quartered and sliced in thick shreds
EVO
1 cup water
Slowly saute onions, and mushrooms in butter/EVO with salt, pepper, and red pepper. Add remaining ingredients, other than sour cream. Cover and simmer until cabbage cooks down to nearly your preference of tenderness. Add sour cream and simmer until thickened. If it looks runny, add more sour cream and continue simmering.
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