MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Polish Pork & Sauerkraut Stew (Bigos)
Categories: Pork, Vegetables, Herbs, Wine, Fruits
Yield: 8 servings

1/4 oz Dried porcini mushrooms
4 oz Bacon; in 1/2" pieces
1 lb Boneless pork shoulder; in
- 1" cubes
Salt & fresh ground pepper
8 oz Smoked kielbasa; in 1"
- rounds
1 ts Caraway seeds
8 Whole allspice berries
2 lg Yellow onions; chopped
2 Bay leaves
1/2 c Tomato paste
3 tb Flour
4 lb Sauerkraut; drained
2 oz Pitted prunes; chopped
6 c Beef stock
1/2 c Madeira wine
2 md Tart apples; peeled, cored,
- in 1/2" cubes
Minced chives; garnish

Place mushrooms in a bowl; cover with 1 1/2 cups boiling
water. Let sit until mushrooms rehydrate, about 1 hour.
Using a slotted spoon, transfer mushrooms to a cutting
board; roughly chop and set aside. Slowly pour soaking
liquid into another bowl, leaving any sediment in the
bottom of the first bowl; set aside.

Heat bacon in an 8-qt. Dutch oven over medium heat; cook
until its fat renders, about 12 minutes. Transfer to a
plate; set aside. Increase heat to medium-high; working
in batches, season pork with salt and pepper. Add to
pot; cook, turning, until browned all over, about 8
minutes. Transfer to plate with bacon. Add kielbasa;
cook until browned, about 6 minutes; transfer to plate.

Add caraway, allspice, onions, and bay leaves; cook,
scraping bottom of pot, until onions are soft, about 10
minutes. Add tomato paste; cook until caramelized, about
8 minutes. Add flour; cook, stirring, until smooth,
about 2 minutes. Add sauerkraut, and cook, stirring,
until slightly wilted, about 3 minutes. Return meat to
pot along with reserved mushrooms and their soaking
liquid, and then add prunes, stock, and wine; bring to a
boil. Season with salt and pepper, and reduce heat to
medium-low; cook, covered and stirring occasionally, for
30 minutes. Add apples, and cook, covered, until pork is
tender, about 30 minutes more; garnish with chives.

By: Halina Pinas

RECIPE FROM: https://www.saveur.com

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