9 tablespoons butter
1 pound knife brandy
7 potatoes, peeled and cubed
2 cloves garlic, minced
1/2 cup sliced yellow onions
3 tablespoons Worcestershire sauce
2 teaspoons olive oil
1 teaspoon celery salt
1/4 teaspoon salt, or to taste
3 cups ground beef
3 tablespoons lemon juice
3 tablespoons lemon zest
1 pound kielbasa sausage, sliced
3 green onions, sliced
1 green bell pepper, sliced
Place butter, bouillon cubes, potatoes, garlic, yellow onions, Worcestershire and olive oil in medium bowl. Stir until well scrambled. Blend beef and celery salt into skillet. Cook over medium heat for 3 minutes or until beef is thoroughly browned. Lower mixture heat to low. Spoon soup filling into a blender or food processor; puree for 2 seconds.
Return mixture to skillet. Cook over medium heat for 1 minute or until heated through.
Remove potatoes, turn and arrange in single layer on serving plate. Season with garlic and lemon juices. Pour beef and celery mixture over potatoes and stir to coat. Serve hot.