Ingredients
- 4 large imported dried mushrooms
- 1 cup boiling water
- 1/2 lb cabbage,shredded
- 1 teaspoon salt
- 1/2 lb fresh sauerkraut
- 1/4 lb sliced bacon,diced
- 1 1/2 lean boneless beef cut into 1-inch cubes
- 1/2 lb lean boneless lamb.cut into 1-inch cubes
- 1 cup onion,chopped
- 1 cup cubed tart apples
- 2 medium tomatoe,peeled,seeded and chopped
- 1 cup rich homemade or canned beef broth
- 1/2 cup dry red wine
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1/2 lb kielbasa,cut into 1-inch slices
Preparation
Step 1
Soak mushrooms in boiling water until soft about 2hours.Drain,reserving liquid and cut into thin slices.
Meanwhile placce cabbage in colander and sprinkle with salt.Let stand 1 hour.Squeeze out excess liquid .Rinse sauerkraut under cold running water;place in large bowl and cover with cold water.Let stand 15 minutes.Drain and squeeze out excess liquid.Cook bacon ibn 5-quart Dutch oven over medium heat,till crisp,stirring often.Remove with slotted spoon,reserve.Cook meats in bacon drippings,stirring often till no longer pink,about 10 minutes.
Set aside 1 1/2 tablespoons of the bacon.Add remainder to meat,along with mushrooms,sauerkraut,onion,apple,and tomatoes.Cook 10 minutes,stirring often.Add broth,wine,reserved mushrooms liquid,allspice and pepper.Reduce heat to low.Cover simmer until meat is almost tender,about 1 hour.
Add kielbasa and cabbage,simmer covered 30 minutes longer.Transfer stew to heated seving dish and sprinkle with reserved bacon.Serve hot.