The Best of Polish Cooking/Karen West 2000

Hunters' Stew (Gesta Potrawka Mysliwska)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2 cups sauerkraut, rinsed 1/2 pound Polish sausage, cut into bite-sized slices 1 pound any leftover meat, preferably pork or beef
1 cup bouillon or water 1/2 cup red wine 1/2 pound cabbage, sliced and cooked
1/4 pound bacon, diced 1/2 pound fresh mushrooms 2 small onions, chopped
2 tablespoons flour 2 tablespoons red wine 2 tablespoons tomato paste
salt to taste 6 peppercorns 1/2 cup red wine



1 Combine the first 5 ingredients, bring to a boil, then lower the heat and simmer for 2 hours. Add the cooked cabbage. Saute the bacon, mushrooms and chopped onions. Stir in the flour, 2 tablespoons wine, tomato paste and seasonings. Combine this mixture with the meat and liquid mixture. Remove from heat and refrigerate overnight to allow the flavors to meld. To serve, reheat on top of the stove or in the oven (1 to 1-1/2 hours at 350 F). Stir in the remaining 1/2 cup red wine just before serving.

Back