2 oz mushrooms, preferably
1 polish, dried
1/4 lb salt pork or bacon; diced
2 large onion; peeled and sliced
2 tart apples; cored, peeled, sliced
3 tomatoes; peeled and chopped
3 lb meats, game or poultry, mixed, roas; ted or cooked
2 lb sauerkraut, (up to 3 lbs); washed and drained
1/2 lb polish sausage, kielbasi; cut into 1-inch rounds
1 sugar; to taste
1 salt and pepper; to taste
1/2 cup madeira
1 beef bouillon or water
Soak mushrooms in lukewarm water to cover for 20 mins. Drain and squeeze dry, reserving liquid. Slice mushrooms. Fry salt pork in a large kettle. Add onions; saute until tender. Add apples, tomatoes, meats, sauerkraut, sausage, sugar, salt and pepper. Mix in sliced mushrooms; add liquid, Madeira and bouillon to cover ingredients. Cook slowly, covered, for 1 hour, or until ingredients are cooked. Serve with boiled potatoes. Serves 8 to 10.
NOTES : Poland's national dish, a very old one, is called bigos. It is : prepared with a large number of ingredients and is a marvelous : party dish. Originally the stew was made with cabbage, onions, : mushrooms and a variety of other vegetables, as well as with : apples, prunes and an abundance of game and meats. The hearty dish : supposedly evolved because it was a good way to use the ample : supplies of game left over from lengthy banquets. Bigos became the : staple food for hunters, particularly because it could be reheated : and tastes even better that way. Served at many important Polish : festivities, bigos is made today in several versions, but its : basic characteristic is the same - a rich combination of hearty : foods. Some of the stews are made in great quantity and take days : to prepare. This is a simple but good variation.
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