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  Added: Apr 11, 2006  •  Visited (1226)  •  Print version Print this recipe (69)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Hunter's Stew
What You Need:
  • 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
  • teaspoons salt
  • Freshly ground black pepper

  • How To Cook:
    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.

    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.

    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.

    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.

    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.

    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.

    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.

    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.

    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.

    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.

    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.

    12. Taste for seasoning and serve at once, directly from the casserole or from a large heated bowl.
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Venison
    Main Ingredient » Vegetables » Sauerkraut
    Dish » Stew


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