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Add a photoServings: 6
Ingredients
- 4 x Mushroom, dry
- 1/4 c. ,Water
- 2 lb Sauerkraut
- 1 lrg Apple, peeled/cored/sliced
- 20 ounce Tomato, canned
- 5 x Peppercorn
- 1 x Bay leaf
- 1 lb Polish sausage, diced
- 1 lb Stewing beef
- 1 c. Bacon, coarsely minced
Directions
- Soak the mushrooms in 1/4 c. water for 2 hrs. Bring to boil and simmer for 1/2 hour. Slice.
- Wash the sauerkraut and sqeeze it. Add in mushrooms and the liquid in that they were cooked. Add in the apples, the tomatoes, peppercorns and bay leaf. Cover and simmer for 1 hour and 15 min. Add in the meat and the bacon. Simmer 1 hour longer.
- My method differs a little bit. I rinse the sauerkraut and simmer it for about a 1/2 hour. In a separate pot I simmer the stewing beef for the same amount of time with whatever spices happen to fall into my hands at the time, including the peppercorns and the bay leaf.
- Meanwhile, in a large fry pan I fry the bacon, a large diced onion, the Polish sausage and the mushrooms. Then I drain the sauerkraut and mix it into the beef. Into which I fold in the bacon mix. Then I simmer all which for about another hour.
- This dish tastes best reheated the next day. Serve with steamed potatoes or possibly rye bread. Excellent for banquets and buffet entertaining. It also freezes well.
- per Teresa Stalis
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 6 servings | |
| Calories 650 | |
| Calories from Fat 463 | 71% |
| Total Fat 51.37g | 64% |
| Saturated Fat 18.41g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 2165mg | 90% |
| Potassium 976mg | 28% |
| Total Carbs 17.24g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 8.61g | 6% |
| Protein 30.27g | 48% |
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