This Eastern European dish is a traditional stew and is often served with rye bread. Sauerkraut, pork, ham and sausage make it a filling dish with lots of meat.
Ingredients
1 C. chopped bacon
1 lb. boneless pork, cut into small cubes
3 cloves garlic, minced
3 onions, quartered
1/2 lb. fresh mushrooms, quartered
2 C. beef stock
2 Tbs. sugar
2 bay leaves
2 C. sauerkraut, drained
3 apples, peeled, cored, and cut into chunks
2 C. canned tomatoes, with juice, diced
1 C. diced cooked ham
1 1/2 C. polish sausage, cut into chunks
Salt and pepper to taste
Potatoes, peeled, quartered and boiled to serve on the side or you can add them to the stew 20 minutes before end of cooking time
Directions
Fry bacon in a Dutch oven. Remove bacon and remove all but 2 Tbs. fat. Add pork, garlic, onions and mushrooms and sauté until meat is browned, about 5 minutes. Pour in stock, tomatoes with juice, sugar, bay leaves, sauerkraut and apples. Bring to a boil and reduce heat and simmer cover4ed for about 2 hours. Stir in ham and sausage, then cover and cook on medium-low for about 30 more minutes. Remove bay leaves and add salt and pepper. Ladle into bowls and serve with boiled potatoes and rye bread.
