Description
A hearty hunter’s stew, a Polish classic!
Ingredients
Scale
- 1/2 pound pork, diced
- 1/2 pound beef, diced
- salt and pepper
- 3 tablespoons olive oil
- 4 medium onions, sliced
- 1 pound slab bacon, diced
- 2 cups beef broth
- 1 container mushrooms, sliced
- 2 pounds sauerkraut, drained and rinsed
- 4 apples, peeled, cored and grated
- 1/2 cup pitted prunes, quartered
- 2 pounds canned diced tomatoes
- 1 tablespoon caraway seeds
- 12 peppercorns
- 1 pound Polish sausage, quartered lengthwise and sliced
- 2 bay leaves
- 1/2 pound ham, diced
- 1/2 cup dry red wine
Instructions
- Season the pork and beef with salt and pepper
- Add olive oil to a large dutch oven, and saute the meat and onions in batches, cooking until the meat is browned and the onions begin to caramelize
- Brown the bacon
- Combine all the ingredients, and simmer at least two hours, or overnight
- Serve as is, over noodles, or with buckwheat.