Hunters Stew
20
20
Ingredients
| 4 | each |
mushrooms, dried
|
* |
| ¼ | cup |
water
|
|
| 2 | pounds |
sauerkraut
|
|
| 1 | each |
apples
peel, core, sliced |
|
| 1 | cup |
tomatoes, canned
|
|
| 5 | each |
peppercorns
|
* |
| 1 | each |
bay leaves
|
* |
| 2 | cups |
polish kielbasa sausage
diced |
* |
| 1 | cup |
bacon
coarsely chopped |
* |
| 1 | each |
potatoes
steamed |
Directions
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.
