|Chopped onion||1 Cup (16 tbs)|
|Boneless beef||1⁄2 Pound, cut in 1/2-inch cubes|
|Boneless pork||1⁄2 Pound, cut in 1/2-inch cubes|
|Polish sausage||1⁄2 Pound, sliced|
|Canned beef broth||14 Ounce (1 Can)|
|Canned sliced mushrooms||6 Ounce (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned sauerkraut||32 Ounce, drained and snipped (2 Cans, 16 Ounce Each)|
In 3-quart casserole, cook bacon, covered with paper toweling, at HIGH for 7 minutes or till crisp, rearranging once.
Reserve 2 tablespoons drippings in casserole.
Crumble bacon and set aside.
Cook onion, covered, in drippings at HIGH for 2 1/2 minutes, stirring once.
Stir in beef, pork, sausage, bacon, beef broth, undrained mushrooms, wine, paprika, salt, and bay leaf.
Cook, covered, at MEDIUM (5) for 1 1/4 hours or till tender, stirring twice.
Stir in sauerkraut.
Cook, covered, at MEDIUM (5) for 10 minutes or till heated through.
Remove bay leaf.