POLISH MEAT AND POTATOES RECIPES

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CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES – INSTA…



Classic Corned Beef with Cabbage and Potatoes – Insta… image

Provided by Beef It's What's For Dinner

Prep Time 10 minutes

Cook Time 70 minutes

Yield 6-8 servings

Number Of Ingredients 8

2 1/2 -3 1/2 pounds Corned Beef Brisket (boneless)
1 cup Water
1 medium head cabbage (cut into 8 wedges)
8 ounces Yukon gold potatoes (cut into 8 wedges)
8 ounces carrots (cut into 1-inch pieces)
2 tablespoons butter (melted)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
  • Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
  • When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
  • Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
  • Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
  • Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
  • Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!

POLISH MEAT BALLS RECIPE | ALLRECIPES



Polish Meat Balls Recipe | Allrecipes image

This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.

Provided by Angela Austin

Categories     Polish Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 16 servings

Number Of Ingredients 13

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 ½ pounds ground veal
2 ½ pounds ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
40 saltine crackers, crushed
¾ cup dry bread crumbs
½ (12 fluid ounce) can evaporated milk
3 eggs
4 teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
¾ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
  • In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
  • Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

Nutrition Facts : Calories 341.4 calories, CarbohydrateContent 14.7 g, CholesterolContent 134.7 mg, FatContent 18 g, FiberContent 1.2 g, ProteinContent 28.6 g, SaturatedFatContent 6.6 g, SodiumContent 937 mg, SugarContent 3.3 g

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