Hunters' Stew From Warsaw (bigos Warszawski)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 5
• 1 tablespoon bacon drippings
• 1 lb lamb, cubed
• 1 lb sauerkraut, rinsed and drained
• 1 cup diced polish sausage
• 1/4 cup water
• 1 bouillon cube
• 1 lb cabbage, thinly sliced
• 3/4 cup diced bacon
• 1 large onion, sliced
• 2 tablespoons instant flour
• 2 tablespoons water
• 3 tablespoons tomato paste
• 1/2 lb mushroom, sliced
• salt and pepper
• 1/2 cup red table wine

Recipe

• 1 brown lamb in the hot bacon drippings.
• 2 place in a kettle and add sauerkraut, sausage, water and boullion cube.
• 3 cover and simmer until the lamb is tender (1 to 1 1/2 hours).
• 4 in the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.
• 5 saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.
• 6 stir into the lamb- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.
• 7 simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.