Summer Ale Kielbasa Stew
|Cooking Method:||Stove Top|
|8 oz||kielbasa saugase, sliced thin|
|8 oz||thick cut, or slab bacon, roughly chopped|
|1||vidalia onion, sliced thin|
|3 clove||garlic, sliced thin|
|1||red bell pepper, sliced thin|
|1||yellow bell pepper, sliced thin|
|2 lb||ripe plum tomatoes, rough chopped|
|1 c||summer wheat ale|
|1 Tbsp||paprika, sweet|
|1/2 tsp||red pepper flakes (or more if you like it hot!!!)|
|salt and pepper to taste|
Tomorrow is the first day of summer! In celebration of summer I decided to make my Slavic husband a very Slavic dish. A peasant dish actually that owes its existence to the spice trade through the areas of Hungary and Slovakia in the post-medieval ages. Paprika is the primary spice in this dish. It is hardy and heavy, highly acidic with a tomato base. Not to mention good and yeasty with a wheat summer ale. I used Sam Adam's particularly. The light Lemon nodes in Sam Adam's Summer Ale really compliments this stew in my opinion.
Once again; if you wouldn't drink it, don't cook with it!
I served it with toasted sour dough bread. The yeasty bread is excellent with this yeast inspired stew!