Recipe: Italian Stew

October 18, 2010

I first discovered this stew last fall at Upper Crust Bakery in north Austin.  It's only served seasonally in the late fall and winter, but it's so good.  So when they stopped serving it, I tried to make it at home.  The basic ingredients:

  • mushrooms
  • fresh oregano
  • red potatoes (3-4)
  • red diced tomatoes (canned)
  • sausage (one link)
  • salt & pepper as needed
Remove eyes (or peel) and slice potatoes into quarters.  Bring one pot of water to a boil and add potatoes.  Boil until potatoes are soft.  Drain water and set aside.

    Slice up one sausage link into small pieces.  Heat skillet and brown sausage.

    Once sausage is browned, remove from pain and set aside.  (I place them on a paper towel-lined plate to drain any excess grease).

    Check to see if potatoes have cooled.  If they have, slice cooked potatoes into small pieces and set aside.

    Open can of diced tomatoes and bring to simmer on stove.  Dice one stem of oregano and add to tomatoes.

    Add potatoes, mushrooms, and sausage.  Simmer for 10-15 mins.  Add salt and pepper to taste.




    BigAppleNosh said...

    Looks delicious and not too difficult - thanks for sharing!

    kimberly michelle said...

    This looks mighty yummy, and perfect for a cold day!