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| What You Need: |
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4 large imported European dried mushrooms, preferably dried Polish mushrooms
˝ to 1 cup boiling water
1 pound fresh sauerkraut
7 tablespoons butter
1 cup finely chopped onions
1 medium-sized tart cooking apple, peeled, cored and coarsely chopped
˝ pound white cabbage, trimmed, cored, washed and finely shredded
2 medium-sized firm ripe tomatoes
2 tablespoons vegegetable oil
1 pound lean beef chuck, trimmed of excess fat and cut into 1-inch cubes
˝ pound lean boneless venison, trimmed of excess fat and cut into 1-inch cubes, or substitute ˝ pound lean boneless lamb, trimmed of excess fat and cut into 1-inch cubes
˝ pound lean boneless pork, trimmed of excess fat and cut into 1-inch cubes
˝ cup chicken stock, fresh or canned
˝ cup dry Madeira
˝ pound fresh kielbasa or substitute fresh or smoked commercial kielbasa, cut into 1-inch rounds
4 whole allspice
1˝ teaspoons salt
Freshly ground black pepper
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| How To Cook: |
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1. Place the dried mushrooms in a small bowl, pour in enough boiling water to cover, and soak for at least 2 hours, or until the mushrooms are soft and flexible. Drain the mushrooms, reserving the soaking liquid, and cut them crosswise into paper-thin slices. Set aside.
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2. Drain the sauerkraut, wash it thoroughly under cold running water and then let it soak in a bowl of cold water for 10 to 20 minutes, depending on its acidity.
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3. A handful at a time, squeeze the sauerkraut until it is completely dry. Then pull the strands apart with your fingers. Drop the tomatoes into boiling water for 15 seconds, then peel off the skin.
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4. Cut out the stems and cut the tomatoes in half crosswise. Squeeze the halves to remove the juice and seeds, then coarsely chop the pulp.
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5. In a heavy 4- to 5-quart casserole, melt 4 tablespoons of the butter over moderate heat. When the foam subsides, add the onions and apple.
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6. Stirring frequently, cook for about 5 minutes, or until the onions are soft and translucent but not brown. Remove from the heat and stir in the mushrooms, their soaking liquid, the sauerkraut, cabbage and tomatoes.
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7. Preheat the oven to 350. In a heavy 10- to 12-inch skillet, melt the remaining 3 tablespoons of butter in the vegetable oil over high heat.
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8. Brown the beef, venison (or lamb) and pork in the hot fat in separate batches, turning the cubes of meat frequently with tongs or a slotted spoon. As they brown, transfer them to the casserole.
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9. Pour the chicken stock and Madeira into the fat remaining in the skillet and bring to a boil over high heat, stirring constantly and scraping in the brown particles that cling to the pan.
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10. With a rubber spatula, scrape the contents of the skillet into the casserole. Add the kielbasa, allspice, salt and a liberal grinding of pepper to the vegetable-and-meat mixture.
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11. Cover the casserole tightly and bake in the middle of the oven for 1˝ hours. Uncover and continue to bake for 30 minutes longer, or until the meats and vegetables are tender.
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12. Taste for seasoning and serve at once, directly from the casserole or from a large heated bowl.
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