Hunters stew

Yield: 5 servings

Measure Ingredient
4 eaches Dried mushroom
¼ cup Water
2 pounds Sauerkraut
1 each Apple, peel, core, sliced
1 can 20 oz Tomatoes
5 eaches Peppercorns
1 each Bay leaf
2 cups Diced Polish sausage
1 cup Coarsely chopped bacon
1 each Steamed potatoes

Soak the mushrooms in ¼ cup water for 2 hours.

Bring to boil and simmer for ½ hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf.

Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread.

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