Shelly's Recipe

HUNTERS STEW

Category: Stews

3 lb sauerkraut
2 lb ham with bone or pork spareribs
1 1/2 lb beef stew
1 1/2 oz dried mushrooms, chopped
3 cloves garlic, minced
12 cups beef broth
2 lb green cabbage, shredded
1/2 lb potatoes, carrots and parsnips, peeled and cut into 1 inch chunks
1 (8 oz) can tomato sauce
2 tbsp butter
1 1/2 lb polish smoked sausage, cut into 1/2 inch rounds
1 lb brautwurst, cut into 1/2 inch rounds, any type
1 lb slab bacon, cut into 1/2 inch cubs
1/2 tsp salt
2 cups wine or beer

Bouquet garni:
2 bay eaves
20 whole black peppercorns
10 allspice berries
1 tsp caraway seed

Rinse and drain sauerkraut. Add to a stockpot, put in next ham or pork, stew meat, mushrooms, garlic and 6 cups broth. Cook uncovered for 15 minutes on medium heat. Cover and simmer on low for 45 minutes. Remove meat and set aside to cool. Cook potatoes, cabbage, carrots and parsnips in a separate saucepan in remaining broth and tomato sauce. Bring to a boil and simmer for about 45 minutes or until vegetables are tender.

Add sauerkraut mixture. As meat cools, remove from bones and cut into chunks. Melt butter in a large pan and add cooked meat and the two sausages. Saute about 10 minutes or until browned. Add to sauerkraut. In same skillet, saute bacon cubes until they are crisp. Drain on paper towels and add to sauerkraut mixture. Cover and cook on low for 1 1/2 hours. During last 1/2 hour of cooking, add wine. Remove bouquet garni and serve. NOTE: Bouquet garni: Put spices in a cheesecloth and tie together to seal.