HUNTERS STEW (POLISH)

Hunters Stew (Polish) image

Provided by Kimberly Biegacki

Time 1h55m

Number Of Ingredients 18

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1/4 oz dried mushrooms - boletes
4 oz bacon-chopped
1 lb boneless pork shoulder cut into 1 inch cubes
8 oz smoked kielbasa
1 tsp caraway seeds
8 allspice, whole
2 - 4 medium bay leaves, dried
1/2 c tomato paste
2 large onions, chopped
3 - 4 Tbsp flour
4 lb sauerkraut, drained
2 - 4 oz prunes, pitted coarsely chopped
6 c beef broth
1/2 - 3/4 c madiera wine
2 - 3 medium tart apples, peeled and chopped
chopped chives for garnish
salt and pepper to taste
2 - 3 tsp vegeta

Steps:

1. Rehydrate shrooms in a cup of hot water. Cook up your bacon in a large cooking pot/dutch oven and set aside. Now brown the pork in the bacon grease; season with salt and pepper and then set aside. Next brown up the kielbasa and set aside.
2. Add caraway, allspice, onions & bay leaves to pot and saute till onions are soft. Scrap the brown bits loose and add your tomato paste. Cook till caramelized. Now add kraut, cooking and stirring till wilted. Return meats to pot, add shrooms and the water they soaked in. (Make sure you strain the liquid of the shrooms.)
3. Add chopped prunes, stock and wine then bring to boil. Season with s/p and reduce heat to medium/low. Cook covered for about 30 minutes, stirring occasionally. Add chopped apples and cook for about another 30 minutes till pork is nice and tender. (This is the Madiera wine that we used.)
4. This is the seasoning spice called Vegeta.
5. Getting my bowl of Hunters Stew from Chef Tad.
6. My bowl of Hunters Stew with a slice of amazing dilly rye bread. Yes, there are pickles in it and I was in heaven. LOL
7. Our wonderful instructor Chef Tad.