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Polish Bigos (Sauerkraut Stew)
Yield: 16 servings

4 lb sauerkraut
1 lb beef cubes
1 lb smoked butt
1 lb spareribs
1/4 lb bacon
1 cn tomatoes (large)
2 cup water
4 lb cabbage head
1 lb loin pork chops
1 lb smoked kielbasa
1/2 cup onions (chopped)
1 oz mushrooms (dried)
2 tb flour

Brown the beef, pork and spareribs in a large heavey pot. Put the
browned meats and the smoked butt with 1 cup of water into a
separate, covered pan and simmer until tender, the pork chops about
1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs
2 hours.

Pour off all the fat from the first pot and put in the sauerkraut
and one cup of water. Chop the cabbage fine and add to sauerkraut.
Cover and cook until cabbage is tender, about 30 minutes. Remove
lid and keep pot on a very low simmer.

In a third pan, fry bacon until crisp, then crumble into sauerkraut
mixture. Remove most of the bacon fat and fry onions and flour
until they just brown. Mix into sauerkraut mixture.

Remove the meats from the second pan as they become tender. Cut
away fat and bone and cut into small pieces. Add to sauerkraut
mixture. Skim the fat off the meat juices and add to sauerkraut
mixture. Take off skin from kielbasa and cut into slices. Add to
sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring
to a boil, simmer 5 minutes and serve hot.


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