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Hunters Stew

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Submitted by dboritt

YIELD

5 servings

PREP

30 min

COOK

165 min

READY

315 min

Ingredients

4 4
EACH EACH MUSHROOMS, DRIED *
¼ 59
CUP ML WATER
2 907.2
POUNDS G SAUERKRAUT
1 1
EACH EACH APPLES
peel, core, sliced
1 237
5 5
EACH EACH PEPPERCORNS *
1 1
EACH EACH BAY LEAVES *
2 473
CUPS ML POLISH KIELBASA SAUSAGE
diced *
1 237
CUP ML BACON
coarsely chopped *
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 83 4% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1271mg 53%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 27%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 58%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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