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Low Carb Polish Skillet w Pickled Purple Beets and Eggs Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.8/5
(1812 reviews)
By Zylo Nutritionist Team
Low Carb Polish Skillet w Pickled Purple Beets and Eggs
Zylo Recipes

Description

This delightful combination offers a balanced and flavorful meal, perfect for both meal preparation and sharing around the dinner table. Preparing the pickled eggs in advance, ideally a day ahead, streamlines the process and allows the flavors to meld beautifully. The pickled eggs can be stored in the refrigerator for up to three days.

The centerpiece of this meal is a creamy Polish skillet, a hearty and satisfying dish. Sliced kielbasa is cooked to a perfect golden brown, its savory aroma filling the kitchen. The kielbasa is then combined with tender mushrooms and crisp green beans, all enveloped in a luscious, creamy sauce.

The sauce clings to the ingredients, creating a harmonious blend of textures and tastes. For optimal meal prepping, store the pickled eggs separately from the Polish skillet until you're ready to eat. The Polish skillet can be conveniently stored in microwave-safe containers, with the pickled egg in its own container.

Pickled eggs offer a tangy counterpoint to the richness of the skillet. Pickling is a time-honored tradition in Eastern European cuisines, a method of preserving foods during the long winter months. Beet-pickled eggs offer a unique and earthy flavor profile.

A sprinkle of salt, a grind of pepper, and a generous helping of chopped dill elevate the pickled eggs, adding brightness and complexity. This meal is a celebration of simple ingredients transformed into something truly special. The combination of savory kielbasa, earthy mushrooms, crisp green beans, creamy sauce, and tangy pickled eggs offers a symphony of flavors and textures that will leave you feeling satisfied and nourished.

It's a meal that's both comforting and exciting, perfect for any occasion.

Preparation Time

Prep Time
2 h 17 min
Cook Time
34 min
Total Time
2 h 51 min

Nutrition Information

Per 1 serving serving
C
Calories
400 Kcal
C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
30 g
C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g
Cholestrol 250 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Raw Egg
    Raw Egg
    2 large
    2.
    Beets Canned Regular Pack Solids And Liquids
    Beets Canned Regular Pack Solids And Liquids
    2-¼ ounce
    3.
    Sweet Drops Liquid Stevia by Sweet Leaf
    Sweet Drops Liquid Stevia by Sweet Leaf
    20 drops
    4.
    Red Wine Vinegar
    Red Wine Vinegar
    ¼ teaspoon
    5.
    Salt
    Salt
    ⅛ teaspoon
    6.
    Kielbasa
    Kielbasa
    7 ounce
    7.
    Olive Oil
    Olive Oil
    2 teaspoon
    8.
    Mushrooms White Raw
    Mushrooms White Raw
    4 ounce
    9.
    Fresh Frozen Green Beans by Freedom's Choice
    Fresh Frozen Green Beans by Freedom's Choice
    3 ounce
    10.
    Salt
    Salt
    ⅛ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    12.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    13.
    Garlic Powder
    Garlic Powder
    ⅛ teaspoon
    14.
    Celery Seed
    Celery Seed
    ⅛ teaspoon
    15.
    Mustard Powder
    Mustard Powder
    ¼ teaspoon
    16.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    17.
    Cream Heavy Whipping
    Cream Heavy Whipping
    4 tbsp
    18.
    Dill Weed, Fresh
    Dill Weed, Fresh
    ½ teaspoon, whole pieces

Instructions

    1.
    Prepare the eggs for pickling first. Place whole eggs in a pot and cover with water. Bring to a boil and let the eggs boil for 12 minutes. Transfer the eggs to an ice bath to stop the cooking process. When cooled, peel the shells to reveal the hard-boiled eggs.
    2.
    Leave the peeled eggs whole and place them in a sealable container. Chop canned beets into bite-sized pieces and add them to the container. Remove ½ c of liquid from the beet can (or enough to cover the eggs). Stir liquid stevia, red wine vinegar, and salt into the canning liquid. Pour the liquid over the eggs and beets and seal the container. Refrigerate for a minimum of 2 hours, but overnight is best.
    3.
    When it’s mealtime, make the Polish skillet. Slice ¼-inch thick slices from kielbasa. Heat olive oil in a large pan over medium-high heat and toss in the sliced sausage. Cook undisturbed until the edges turn golden brown. Flip the slices and cook until golden brown on all edges.
    4.
    Transfer the cooked sausage to a clean bowl or container to rest. Return the pan with any excess fat to the stove over low heat. Thin-slice your mushrooms and chop THAWED green beans, if necessary. Add the vegetables to the pan and toss them with salt, pepper, onion powder, garlic powder, celery seed, and mustard powder. Place a lid over the pan and cook the vegetables until the mushrooms have softened and released liquid.
    5.
    Turn the stove heat down to low and uncover the pan. Melt butter in the pan and pour in cream. Stir the ingredients and heat until gently bubbling. Stir the cooked sausage back into the pan with fresh chopped dill. Let the pan bubble undisturbed until the cream thickens slightly around the sausage and all ingredients are steaming hot. Serve a weighed portion of the Polish skillet with 1 whole beet pickled egg, sliced in half, with a share of the chopped beets.