Polish Hunters’ Stew
Servings
6Serving size
about 2 cupsThis recipe can easily be multiplied, but you’ll need a BIG pot. This recipe keeps well for about 24 to 48 hours in the refrigerator and freezes well.
Ingredients
| 2 ounce Mushrooms, shiitake, dried (or other dried mushrooms) |
| 2 cup Water (boiling) |
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 ounces Breakfast Sausage Links |
| 1 lb Crimini mushrooms (quartered) |
| 1 pound Pork shoulder (thinly sliced) |
| 1 head, small (about 4-1/2 inch dia) Cabbage, raw (thinly sliced) |
| 2 cup Sauerkraut |
| 1 1/2 Cup Beer (or gluten-free beer) |
| 1 tsp., ground Black pepper |
| 2 Tbsp. Dried marjoram |
| 1 tsp.. Smoked paprika |
| 10 prune Dried prunes (sliced in half lengthwise) |
| 1 Tbsp. Horseradish, prepared |
Instructions
Stir and then let stand for about 10 minutes while you start the stew.
Place the olive oil in a large stock pot over high heat.
Add the onions and sausage and cook for about 4 minutes. Stir frequently.
Add the mushrooms and cook for about 4 minutes. Stir frequently.
Add the pork and cook for about 5 minutes. Stir frequently.
Add the cabbage, sauerkraut, beer, pepper, marjoram, and paprika. Stir and cover.
Reduce the heat and simmer for 90 minutes. Stir occasionally.
Add the prunes and horseradish. Stir and cook for another 30 to 45 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This Polish Hunters’ Stew is hearty and savory – perfect for a cold Winter’s night. An easy one-pot meal that freezes well.