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Categories:Viewed: 68 - Published at: 2 years ago
Ingredients
- 6 each bratwurst
- 2 tablespoons vegetable shortening
- 4 medium potatoes cubed or 1 (29oz) canned potatoes
- 1 medium onions chopped
- 15 ounces green beans 1 can
- 10 3/4 ounces soup, cream of mushroom or cream of celery soup
- 1 tablespoon salt J&D's Bacon salt (optional)
- 1 cup milk
- 1 cup cheddar cheese grated
Method
- Cut brats into 1/2 inch pieces.
- Brown in melted shortening in large skillet or Dutch oven.
- When nicely browned, add potatoes, onion, undiluted soup and milk.
- Mix well.
- Cover and cook over low heat for about 30 minutes or until potatoes are done.
- Before removing from heat, add drained green beans and cheese.
- Bring just to a boil and let simmer until beans are heated and the cheese is nicely melted and blended into the stew.
- (You may use polish sausage instead of brats, in which case, no shortening is needed for browning.)
- Chopped pimento adds color to the stew and is good with either choice of meat.
