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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This national Polish dish combines pork, beef and kielbasa. Great served with baby boiled potatoes, tossed with butter and parsely. Ingredients:
1/4 cup dried mushrooms (preferrably porcini), chopped |
1 cup dried prunes |
8 oz. lean boneless pork, cubed |
8 oz. lean chuck steak, cubed |
8 oz. kielbasa, cubed |
1/4 cup flour |
2 onions, sliced |
3 tbsp. olive oil |
4 tbsp. sherry wine |
2 lb. can or package sauerkraut, well rinsed |
14 oz. can fire roasted tomatoes |
1/4 tsp. cloves |
1/2 tsp. cinnamon |
1 tsp. dried dill |
2 1/2 cups of beef stock (low sodium) |
black pepper to taste |
2 tbsp. fresh parsely, chopped, for garnish |
Directions:
1. Pour boiling water to completely cover the dried mushrooms and prunes in a bowl. Leave for 30 minutes, then drain well.
2. Toss the cubed pieces of beef, pork and kielbasa in the flour. Set aside.
3. Gently fry the onions in the oil in a dutch oven or a heavy pot, for about 10 minutes. Remove from pot and set aside.
4. In the same pot, brown the meat in batches for about 5 minutes, or until browned. Remove from pan and set aside.
5. Add the Sherry wine to the pan and simmer, scarping the bottom of the pan, for about 2 minutes.
6. Add the meat and onions back to the pan. Stir in tomatoes, cloves, cinnamon, dill, mushrooms, prunes and a well rinsed sauerkraut. Make sure the sauerkraut is well rinsed, otherwise the stew could come out too salty. Season with black pepper.
7. Add the beef stock to the pot and bring to the boil. Reduce the heat, cover and simmer for about 2 hours, or until the meat is very tender. Remove the lid during the last 30 minutes of cooking to let the liquid evaporate, as the stew should be thick.
8. Serve hot, sprinkled with chopped parsely and accompanied by baby boiled potatoes, if desired.
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