Publisher Photo
Publisher Photo
This flavorful stew will be a wonderful one-pot dish to serve on a cool winter night.—Lori Weimor, Somerset, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 packages (16 ounces each) frozen vegetables for stew
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk
  • 4 wieners (1/2 pound), cut into 1/2-inch pieces
  • 5 tablespoons all-purpose flour
  • 5 tablespoons butter, softened

Directions

In a 3-qt. saucepan, combine the first seven ingredients. Cover with water; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 10-15 minutes. Add milk and wieners; return to a boil. Meanwhile, blend flour and butter. Add to boiling stew, stirring constantly. Cook until thickened. Yield: 6-8 servings.
Originally published as Wiener Stew in Country Woman January/February 1995, p35

Nutritional Facts

1-1/2 cups: 202 calories, 14g fat (8g saturated fat), 34mg cholesterol, 793mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 2 packages (16 ounces each) frozen vegetables for stew
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk
  • 4 wieners (1/2 pound), cut into 1/2-inch pieces
  • 5 tablespoons all-purpose flour
  • 5 tablespoons butter, softened
  1. In a 3-qt. saucepan, combine the first seven ingredients. Cover with water; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 10-15 minutes. Add milk and wieners; return to a boil. Meanwhile, blend flour and butter. Add to boiling stew, stirring constantly. Cook until thickened. Yield: 6-8 servings.
Originally published as Wiener Stew in Country Woman January/February 1995, p35

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