Polish Hunter'S Stew

Name: Polish Hunter'S Stew
Ingredients: 1/4 lb diced bacon; 2 large onions, minced; 3 ounces mushrooms; 2 tablespoons flour; 1 cup red wine or 1 cup dry white wine; 3 quarts sauerkraut, drained; 3 -4 lbs meat, combination of cooked beef,pork & chicken; 1 Polish sausage, cubed; 1 bay leaf; salt and pepper; 1 dash sugar; 1 tablespoon caraway seed; 2 cups brown veal stock or 2 cups chicken stock; sour cream (to garnish)

14 ingredients

12 steps

Ingredients

1/4 lb diced bacon
2 large onions, minced
3 ounces mushrooms
2 tablespoons flour
1 cup red wine or 1 cup dry white wine
3 quarts sauerkraut, drained
3 -4 lbs meat, combination of cooked beef,pork & chicken
1 Polish sausage, cubed
1 bay leaf
salt and pepper
1 dash sugar
1 tablespoon caraway seed
2 cups brown veal stock or 2 cups chicken stock
sour cream (to garnish)

Directions

1

Cook the bacon until well browned and crisp.
2

Remove bacon and reserve.
3

Add onion to bacon drippings and saute until golden.
4

Add mushrooms and saute briefly.
5

Add flour, mix, then add wine and deglaze pan.
6

Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.
7

Place in a 350 degree oven with cover until meats are tender.
8

Serve with a dolop of sour cream.
9

NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
10

Literally any meats, fowl or game may be used and the dish is better when reheated.
11

Turkey leftover from Thanksgiving would be a good use of this recipe.
12

Additional cabbage may be added besides the sauerkraut if desired.