Polish Hunter's Stew
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄4 lb diced bacon
- 2 large onions, minced
- 3 ounces mushrooms
- 2 tablespoons flour
- 1 cup red wine or 1 cup dry white wine
- 3 quarts sauerkraut, drained
- 3 -4 lbs meat, combination of cooked beef,pork & chicken
- 1 Polish sausage, cubed
- 1 bay leaf
- salt and pepper
- 1 dash sugar
- 1 tablespoon caraway seed
- 2 cups brown veal stock or 2 cups chicken stock
- sour cream (to garnish)
directions
- Cook the bacon until well browned and crisp.
- Remove bacon and reserve.
- Add onion to bacon drippings and saute until golden.
- Add mushrooms and saute briefly.
- Add flour, mix, then add wine and deglaze pan.
- Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.
- Place in a 350 degree oven with cover until meats are tender.
- Serve with a dolop of sour cream.
- NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
- Literally any meats, fowl or game may be used and the dish is better when reheated.
- Turkey leftover from Thanksgiving would be a good use of this recipe.
- Additional cabbage may be added besides the sauerkraut if desired.
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RECIPE SUBMITTED BY
Steve P.
United States