Bigos
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INGREDIENTS 6 pounds diced cooked meat (use at least 1/2 pound of each of the following:
(beef, ham, lamb,sausage,veal, pork, poultry)
5 ounces salt pork, diced
1 onion, minced
2 leeks, minced
2 tablespoons flour
1 pound fresh mushrooms, sliced
1 to 2 cups water or bouillon
6 pounds sauerkraut
2 teaspoons salt
1 teaspoon pepper
2 teaspoons sugar
1 cup MadeiraFry salt pork until golden but not crisp in an 8-quart kettle. Add onions and leeks. Stir-fry 3 minutes. Stir in flour. Add mushrooms with liquid and water to kettle; simmer 5 minutes.
Drain and rinse sauerkraut. Add to kettle along with cooked meat, salt, pepper, and sugar. Cover; cook over medium-low heat 1-1/2 hours.
Stir in wine. Add more salt, pepper, and sugar to taste. Simmer 15 minutes; DO NOT BOIL.
Serves 12 to 16
NOTES - If meat must be prepared especially for this stew, each piece should be braised separately. Put meat, poultry, into a Dutch oven with 1 carrot, 1 stalk celery, 1 onion, 1 parsnip, 1 clove garlic, or 1 sprig parsley, 5 peppercorns, 1 cup water, and 1 cup wine. Simmer, covered, until meat is tender. When wine is added, chopped apples, heavy cream and/or small potatoes may also be added.