|Bacon slices||6 , cut in 1-inch pieces|
|Onion||1 Large, chopped|
|Boneless beef||1⁄2 Pound, cut in cubes|
|Boneless pork||1⁄2 Pound, cut into cubes|
|Polish sausage||1⁄2 Pound, sliced|
|Beef broth||2 Cup (32 tbs)|
|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 a 5-quart Dutch oven cook bacon and onion till bacon is cooked and onion is tender.
Drain, reserving 2 tablespoons drippings.
Set onion and bacon aside.
Brown beef and pork cubes in reserved drippings.
Stir in bacon-onion mixture, sausage, beef broth, undrained mushrooms, wine, paprika, salt, and bay leaf.
Simmer till meat is tender, about 1 1/2 to 2 hours.
Stir in sauerkraut.
Cook till heated through.
Remove the bay leaf.