Kluski Recipe

Since I'm suddenly all about cooking AND my Polish heritage, let's share a recipe for Kluski (a Polish potato dumpling) in a mushroom gravy sauce. Mike and I sort of winged this one last week and I have to say I think it's my favorite recipe of the ones I've made so far. It was delicious. It also re-heated well over angel hair pasta. Om nom nom.

Ingredients
-1 medium sized Spanish onion, diced
-1lb cubed stew beef, cut into smaller chunks
-1 can mushroom gravy
-Captain Morgan Private Stock
-1 package Kluski (or, if you're really talented, you could make them from scratch. I'm not there yet.)
-1 cup (ish) heavy cream
-Salt, pepper... to taste

Let's Make It!
1. In a large pot, boil well-salted water. Throw in Kluski. Boil until they float (less than five minutes). As soon as they float, skim them out and put them aside.
2. In a large pan, sautee onions, using Captain Morgan instead of oil.
3. Once onions reduce, throw in cubed beef. Cook until browned.
4. In a separate pot, mix gravy with heavy cream (to taste). Heat until bubbling slightly around the edges.
5. Pour sauce into pan with meat and onions. Heat on low for about five minutes (to let the flavors soak a bit).
6. Place Kluski in a bowl. Pour sauce over. Dig in!