INGREDIENTS

INSTRUCTIONS

Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and
simmer for 1/2 hour. Slice.  Wash the sauerkraut and sqeeze it. Add
mushrooms and the liquid in  which they were cooked. Add the apples,
the tomatoes, peppercorns and  bay leaf. Cover and simmer for 1 hour
and 15 minutes. Add the meat  and the bacon. Simmer 1 hour longer.  My
method differs a little bit. I rinse the sauerkraut and simmer it  for
about a 1/2 hour. In a separate pot I simmer the stewing beef for  the
same amount of time with whatever spices happen to fall into my  hands
at the time, including the peppercorns and the bay leaf.  Meanwhile, in
a large fry pan I fry the bacon, a large diced onion,  the Polish
sausage and the mushrooms. Then I drain the sauerkraut and  mix it into
the beef. Into that I mix in the bacon mixture. Then I  simmer all that
for about another hour.  This dish tastes best reheated the next day.
Serve with steamed  potatoes or rye bread. Excellent for banquets and
buffet  entertaining. It also freezes well.  per Teresa Stalis  Posted
to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie)  on Mar
20, 1999

A Message from our Provider:

“No one knows the pain of rejected love like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 307
Calories From Fat: 200
Total Fat: 22.2g
Cholesterol: 52.9mg
Sodium: 1265.9mg
Potassium: 771mg
Carbohydrates: 13.2g
Fiber: 5.2g
Sugar: 5.9g
Protein: 14.3g