Polish Hunter’s Stew
My dad made this dish and served it with mashed potatoes. Prepare and chop everything before you begin and use your largest pot. it's best to organize it each day or two before serving because the taste improves over time.
INGREDIENT
3 teaspoons vegetable oil , divided
1/3 pound center boneless pork cutlet (extra fat removed)
1/4 pound of stew
2 cups chopped onions
2 large garlic cloves, chopped
1/4 pound of crimini mushroom slices (2 cups)
4 cups grated cabbage
3 cups chicken broth (I used Swanson broth without salt)
1/4 cup ingredient
2 pounds of dried sauerkraut (spare juice)
1 cup sauerkraut juice (ordered)
3 ounces of kielbasa, sliced
2 bay leaves
8 whole allspices
1 teaspoon dried marjoram leaves
INSTRUCTIONS
1.Heat 2 teaspoons of oil over medium-high heat and cook pork and beef until brown for 4 to five minutes, sprinkling with salt and pepper. Remove to a bowl.
2.In the same saucepan, add 1 teaspoon of oil, brown the onions and garlic for 2-3 minutes until golden brown.
3.Add mushrooms, cook and stir for two minutes.
4.Add cabbage, cook and stir for two minutes.
5.Stir the ingredient into the chicken broth and increase the pan with the remainder of the ingredients. Stir well, bury the meat under the mixture. Cover and simmer for two hours, stirring occasionally.
6.Remove pork and beef, then cut using 2 forks. Return to the pot.
