Hunter's stew

Yield: 8 servings

Measure Ingredient
2 ounces Mushrooms, preferably
\N \N Polish, dried
¼ pounds Salt pork or bacon; diced
2 larges Onion; peeled and sliced
2 \N Tart apples; cored, peeled, sliced
3 \N Tomatoes; peeled and chopped
3 pounds Meats, game or poultry, mixed, roasted or cooked
2 pounds Sauerkraut, (up to 3 lbs); washed and drained
½ pounds Polish sausage, kielbasi; cut into 1-inch rounds
\N \N Sugar; to taste
\N \N Salt and pepper; to taste
½ cup Madeira
\N \N Beef bouillon or water

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Soak mushrooms in lukewarm water to cover for 20 mins. Drain and squeeze dry, reserving liquid. Slice mushrooms. Fry salt pork in a large kettle. Add onions; saute until tender. Add apples, tomatoes, meats, sauerkraut, sausage, sugar, salt and pepper. Mix in sliced mushrooms; add liquid, Madeira and bouillon to cover ingredients.

Cook slowly, covered, for 1 hour, or until ingredients are cooked.

Serve with boiled potatoes. Serves 8 to 10.

NOTES : Poland's national dish, a very old one, is called bigos. It is : prepared with a large number of ingredients and is a marvelous : party dish. Originally the stew was made with cabbage, onions, : mushrooms and a variety of other vegetables, as well as with : apples, prunes and an abundance of game and meats. The hearty dish

: supposedly evolved because it was a good way to use the ample : supplies of game left over from lengthy banquets. Bigos became the

: staple food for hunters, particularly because it could be reheated

: and tastes even better that way. Served at many important Polish

: festivities, bigos is made today in several versions, but its : basic characteristic is the same - a rich combination of hearty

: foods. Some of the stews are made in great quantity and take days

: to prepare. This is a simple but good variation.

from my kitchen to------------------------------->yours..... Dan Klepach

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