Low Carb Creamy Polish Skillet
This Keto skillet is simple to make for a hot
How to Make It
Step 1
Start by slicing ¼-inch thick slices from a whole piece of kielbasy (Polish sausage). You can make perfectly round slices or choose bias cuts to make the pieces appear larger. Heat the olive oil in a large pan over medium-high heat and toss in the sliced sausage. Cook the sausage undisturbed until the edges turn golden brown. Flip the slices of sausage over and continue cooking until they turn golden brown on all edges.
Step 2
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 have released liquid into the pan.
Step 3
Turn the stove heat down to low and uncover the pan. Melt the butter in the pan and follow by pouring in the cream. Stir the ingredients in the pan together and heat the cream until it is 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 the ingredients are steaming hot. Serve with additional chopped dill, sour cream, or a sprinkle of shredded cheese at your discretion.
Ingredients
- Kielbasa – 7 ounce
- Olive Oil – 2 teaspoon
- Mushrooms White Raw – 4 ounce
- Fresh Frozen Green Beans by Freedom’s Choice – 3 ounce
- Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Onion Powder – ¼ teaspoon
- Garlic Powder – ⅛ teaspoon
- Celery Seed – ⅛ teaspoon
- Mustard Powder – ¼ teaspoon
- Unsalted Butter – 1 tablespoon
- Cream Heavy Whipping – 4 tbsp
- Dill Weed, Fresh – ½ teaspoon, whole pieces