Polish Hunter's Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/4 lb diced bacon
• 2 large onions, minced
• 3 ounces mushrooms
• 2 tablespoons flour
• 1 cup red wine or 1 cup dry wine
• 3 quarts sauerkraut, drained
• 3 -4 lbs meat, combination of cooked beef,lamb & 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)

Recipe

• 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.