Prep 25 mins
Cook 2 hrs
This is Poland's national dish. A very filling stew.
- 1⁄4 cup dried mushroom
- 1 cup pitted prune
- 8 ounces lean pork
- 16 ounces chuck steaks
- 8 ounces kielbasa or 8 ounces any other Polish sausage
- 1⁄4 cup all-purpose flour
- 2 onions, sliced
- 3 tablespoons olive oil
- 1⁄4 cup dry madeira wine
- 2 lbs sauerkraut, rinsed
- 4 tomatoes, chopped
- 4 cloves
- 1 cinnamon stick (2-in piece)
- 2 bay leaves
- 1⁄2 teaspoon dried dill
- 2 1⁄2 cups stock
- 1 1⁄2 lbs sweet potatoes
- 1⁄4 cup chopped fresh parsley
- salt and pepper
- Cover prunes and dried mushrooms in boiled water. Let stand for 30 minutes then drain.
- Cut all meats into 1-inch cubes, put in a ziploc bag, add the flour, close the bag and shake.
- Saute the onions in the oil until soft. Remove.
- Add the meat and brown in batches. Remove and set aside. Add the wine and simmer for 2 minutes stirring.
- Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms and prunes. Pour in the stock and season with salt and pepper.
- Bring to a boil, lower the heat, cover and simmer for 1 1/2 - 2 hours. Uncover for the last 20 minuntes to let the liquid evaporate.
- In the meantime, peel and cut the potatoes into 1-in cubes. Boil them in water until tender, drain and toss with parsley.
- Add potatoes to bowl and top with the stew, sprinkle with parsley.