Bigos (Sauerkraut Stew) Recipe

• 4 x Mushroom, dry
• 1/4 c. ,Water
• 2 lb Sauerkraut
• 1 lrg Apple, peeled/cored/sliced
• 20 ounce Tomato, canned
• 5 x Peppercorn
• 1 x Bay leaf
• 1 lb Polish sausage, diced
• 1 lb Stewing beef
• 1 c. Bacon, coarsely minced

1. Soak the mushrooms in 1/4 c. water for 2 hrs.
2. Bring to boil and simmer for 1/2 hour.
3. Slice.
4. Wash the sauerkraut and sqeeze it.
5. Add in mushrooms and the liquid in that they were cooked.
6. Add in the apples, the tomatoes, peppercorns and bay leaf.
7. Cover and simmer for 1 hour and 15 min.
8. Add in the meat and the bacon.
9. Simmer 1 hour longer.
10. My method differs a little bit.
11. I rinse the sauerkraut and simmer it for about a 1/2 hour.
12. In a separate pot I simmer the stewing beef for the same amount of time with whatever spices happen to fall into my hands at the time, including the peppercorns and the bay leaf.
13. Meanwhile, in a large fry pan I fry the bacon, a large diced onion, the Polish sausage and the mushrooms.
14. Then I drain the sauerkraut and mix it into the beef.
15. Into which I fold in the bacon mix.
16. Then I simmer all which for about another hour.
17. This dish tastes best reheated the next day.
18. Serve with steamed potatoes or possibly rye bread.
19. Excellent for banquets and buffet entertaining.
20. It also freezes well.
21. per Teresa Stalis

mushroom, water, sauerkraut, apple, tomato, peppercorn, bay leaf, sausage, stewing beef, bacon

Taken from cookeatshare.com/recipes/bigos-sauerkraut-stew-84488 (may not work)