Made this today but ran into a couple of issues. Was I supposed to shred the cabbage after coring it? I did, about 1/4 inch. Were the noodles to be tossed with the skillet ingredients or do they serve as a base for the beef and mushroom mixture? In any case, it was a very tasty dish
After making today’s Lazanki with Mushrooms and Beef recipe, I can see how this dish was early fusion cuisine: Italian-inspired pasta or noodles plus sausage or meat, mixed with cabbage, sauerkraut and mushrooms – the latter being ingredients prevalent in Polish cuisine. Sour cream and a sprinkle of fresh parsley is also added to the top of Lazanki. We used ground beef in our recipe today.
I can’t wait to try this recipe since we loved the recipe for Haluski so much. I have made it at least 5 or 6 times, sharing with friends and family. Now I have another reason to use my Polish pottery.
According to Wikipedia, Lazanki dates back to the mid-16th century when Queen Bona Sforza, the Italian Wife of King Sigismund I of Poland brought high Italian cuisine to the Poland-Lithuanian Commonwealth.
INGREDIENTS
2 tablespoons extra virgin olive oil
10 tablespoons butter, divided
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Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hour 20 minutes
Yield: 8-10 servings
INGREDIENTS
2 tablespoons extra virgin olive oil
10 tablespoons butter, divided
1 pound Cremini mushrooms (baby bella), sliced
1 pound 80/20 ground beef
3 cups onion, diced large
2 pounds green cabbage, cored and shredded about 1/4″ thick
1 tablespoon caraway seeds
1 ½ cups well drained sauerkraut (1 14.4-ounce can)
1 bay leaf
1 ½ teaspoons dry thyme
½ teaspoon dry marjoram
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup sour cream, divided
1 12-ounce bag egg noodles
¼ cup fresh parsley chopped
INSTRUCTIONS
Note: If you have a wide, high skillet or fry pan, that is best as this dish needs a large surface to caramelize. However, a 5 quart Dutch oven will work just fine.
Heat olive oil and two tablespoons of butter over high heat. Once the butter starts to brown, add the mushrooms and cook on high for ten minutes. Remove the cooked mushrooms to a medium bowl.
Lower temperature to medium high.
Add two more tablespoons of butter and once melted, add ground beef. Cook until no longer pink, about 3-4 minutes. Remove to the bowl with the mushrooms.
Add two more tablespoons of butter and add the onions. Cook until caramelized, about five minutes.
Move the onions to the outer edge of the pan and add two more tablespoons of butter and add cabbage and caraway seeds. Cook about five minutes to start to break down the cabbage then add the mushrooms and beef back in along with the remained butter, the well-drained sauerkraut, bay leaf, thyme, marjoram, paprika, salt, pepper and one half cup of the sour cream.
Once the mixture starts to bubble, reduce to medium to medium low and cook uncovered for 45 minutes, stirring frequently with a wooden spoon to make sure it doesn’t stick. If it starts to stick before 45 minutes, add a little olive oil and continue to cook.
Remove and discard bay leaf.
While Lazanki is cooking, cook egg noodles per package directions.
To serve, spoon noodles into a bowl, then place ladles full of the Lazanki on top. Top with a dollop of sour cream, and sprinkle with chopped parsley.
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From: familyfeast