Bergos Polish Hunters Stew |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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I'd call this a serious meat-lovers' recipe. Oh, that Polish food! By the way, this is certainly not kosher. Ingredients:
4 lbs sauerkraut, rinsed |
1 c. apple cider |
1 lb smoked pork butt |
1 lb spareribs |
1/4 lb bacon |
1 #2 1/2 can tomatoes |
2 cups water |
2 bay leaves |
black pepper |
salt |
4 lbs heads of cabbage, shredded |
1 lb pork loin chops or country-style pork ribs |
1 lb smoked kielbasa, cut into chunks |
1/2 c. onions (chopped) |
16 oz. fresh mushrooms |
2 t. flour |
Directions:
1. Brown pork chops and ribs in 2 T. oil in a large pot.
2. Add the smoked pork butt with 1 c. water and simmer over low heat for an hour.
3. Add the kraut and 1 c. of the cider. Add the cabbage, salt and pepper, cover, and simmer for 1 hour. Uncover (but don't turn off the heat).
4. In another pan, cook the bacon, remove and crumble the bacon, then add the bacon to the stew.
5. Saute the onions and mushrooms until transparent, then add the flour and continue to cook until just golden brown. Add to the stew.
6. Add the kielbasa and tomatoes and simmer for a half hour.
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