Low Carb Polish Skillet w Pickled Purple Beets and Eggs
Enjoy this Keto meal as part of your meal prep or share as a larger meal at the dinner table. Make the recipe for two, have one meal now, and have a leftover meal for the next day! You’ll want to prepare the pickled eggs in advance – most likely the day before for the most convenience. You can keep the pickled eggs stored in your refrigerator for up to 3 days. Any longer and the egg proteins may start to break down too much. The main course is composed of the Carb Manager Low Carb Creamy Polish Skillet. Sliced pieces of meaty kielbasa (Polish Sausage) are cooked to a golden brown with mushrooms and chopped green beans. The simple creamy sauce thickens the skillet and makes a filling meal along with your beet pickled eggs.
How to Make It
Step 1
Prepare the eggs for pickling first. Place whole eggs in the bottom of a pot and fill the pot with water until the eggs are covered. Bring the pot to a boil and let the eggs boil in the water for 12 minutes. After hard-boiling the eggs, transfer the eggs to an ice bath to flash-halt the cooking process. When the eggs are cooled, you can peel away the shells to reveal the hard-boiled eggs.
Step 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 a ½ c of liquid from the beets can (or enough to cover your eggs). Stir the liquid stevia, red wine vinegar, and salt into the canning liquid. Pour the liquid over the eggs and beets and seal the container. Refrigerate the beet pickled eggs for a minimum of 2 hours, but overnight is best. The longer the eggs marinate, the more purple and flavorful they’ll be.
Step 3
When it’s mealtime, you can make the Polish skillet. Slice 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 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 have released liquid into the pan.
Step 5
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 a weighed portion of the Polish skillet with 1 whole beet pickled egg, sliced in half, with a share of the chopped beets.
Ingredients
- Raw Egg
2 large
- Beets Canned Regular Pack Solids And Liquids
2-¼ ounce
- Sweet Drops Liquid Stevia by Sweet Leaf
20 drops
- Red Wine Vinegar
¼ teaspoon
- Salt
⅛ teaspoon
- 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