Hunter's Stew Polish Style
|Boneless pork||1⁄2 Pound|
|Boneless veal||1⁄2 Pound|
|Smoked bacon||1⁄4 Pound|
|Kielbasa||1⁄2 Pound, peeled and sliced|
|Sauerkraut||1 Pound, finely chopped|
|Cabbage||1 Pound, halved, cored and finely chopped|
|Dried mushrooms||3 , soaked in warm water for 20 minutes, drained and chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Pork rind||2 Ounce, diced and browned to render its fat, fat reserved|
|Tomato||1⁄2 Cup (8 tbs), pureed|
Cover the sauerkraut with a small amount of boiling water and cook covered for one hour.
In a separate covered pan, cook the fresh cabbage and the mushrooms in a small amount of boiling water for 30 to 40 minutes.
Salt the pork and veal and fry them with the bacon in the hot lard until the meats are brown on all sides.
Add the pork, veal and bacon to the the sauerkraut and cook until the meats are tender, about 40 minutes.
When done, remove the meats, cut into cubes and reserve.
Meanwhile, saute the onion in the fat rendered from the pork rind, add the flour and stir until blended.
Add this roux to the sauerkraut with the drained, cooked fresh cabbage and mushrooms, the sliced kielbasa, cubed meats, pureed tomato, salt and pepper, and sugar if desired.
Heat thoroughly and serve.