Hunters' Stew From Warsaw (Bigos Warszawski)

1. 1

   Brown pork in the hot bacon drippings.

2. 2

   Place in a kettle and add sauerkraut, sausage, water and boullion cube.

3. 3

   Cover and simmer until the pork is tender (1 to 1 1/2 hours).

4. 4

   In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.

5. 5

   Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.

6. 6

   Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.

7. 7

   Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.

* Per serving · 4 servings · Values may vary.

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