Creamy Kielbasa And Kraut

• 6 slices bacon, cut into 1 inch pieces
• 1/2 lb cubed ham
• 1/4 cup chopped onion
• 1 lb kielbasa, sliced in quarter inch pieces
• 3/4 cup dry white wine
• 6 ounces chopped portabella mushrooms
• 2 beef bouillon cubes
• 1 teaspoon paprika
• 1 bay leaf
• 2 1/2 cups water
• 16 ounces sauerkraut, drained
• 8 ounces sour cream

1. In saucepan, cook bacon and mushrooms together. Cook until bacon is crisp, sauteing mushrooms at the same time.
2. Drain bacon and mushrooms, leaving drippings behind.
3. Brown ham and onions in reserved drippings.
4. After ham and onions have browned, stir in bacon and mushroom mixture, sliced kielbasa, wine, bullion cubes, paprika, bay leaf, and water.
5. Cover and simmer for about an hour.
6. Remove bay leaf.
7. Stir in sauerkraut.
8. Raise heat and bring to near boil. As mixture is heating, stir in sour cream. Stir constantly until it reaches a boil. Lower heat and let simmer 20 more minutes, stirring regularly.
9. Serve with sourdough bread.
10. Refrigerate leftovers and discover how good it is the second day.

bacon, ham, onion, kielbasa, dry white wine, portabella mushrooms, paprika, bay leaf, water, sauerkraut, sour cream

Taken from www.food.com/recipe/creamy-kielbasa-and-kraut-330422 (may not work)