A rich Polish hunter's stew — bacon, kielbasa and pork slow-baked with cabbage, sauerkraut and mushrooms in a spiced, wine-laced tomato broth.
- 2 sliced Bacon
- 1 lb Kielbasa
- 1 lb Pork
- 1/4 cup Flour
- 3 chopped Garlic
- 1 Diced Onion
- 1 1/2 cup Mushrooms
- 4 cups Cabbage
- 1 Jar Sauerkraut
- 1/4 cup Red Wine
- 1 Bay Leaf
- 1 tsp Basil
- 1 tsp Marjoram
- 1 tbs Paprika
- 1/8 teaspoon Caraway Seed
- 1 dash Hotsauce
- 5 Cups Beef Stock
- 2 tbs Tomato Puree
- 1 cup Diced Tomatoes
- 1 dash Worcestershire Sauce
Video
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a large pot over medium heat, add the bacon and kielbasa, and cook, stirring, until the bacon has rendered its fat and the sausage is lightly browned, then lift out with a slotted spoon into a large casserole or Dutch oven.
- Lightly coat the pork cubes with flour and fry in the bacon drippings over medium-high heat until golden brown, then transfer to the casserole with a slotted spoon.
- Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut, reduce the heat to medium, and cook, stirring, until the carrots are soft, about 10 minutes — don't let the vegetables brown.
- Deglaze the pan with the red wine, scraping up any stuck-on bits, then season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne, and cook for 1 minute.
- Stir in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes, and heat just until boiling, then pour everything into the casserole with the meat and cover.
- Bake for 2½ to 3 hours, until the meat is very tender.
