Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1/4 pound diced bacon
- 2 lg. onions, chopped
- 3 ounce. mushrooms
- 2 tbsp. flour
- 1 c. red wine
- 3 quarts. sauerkraut, liquid removed
- 3-4 lbs. meat, combination of cooked beef, pork & chicken
- 1 Polish sausage, cubed
- 1 bay leaf
- Salt & pepper
- Dash of sugar
- 2 c. brown veal stock
Инструкции
- Cook the bacon till well browned and crisp. Remove bacon and reserve. Add in onion to bacon drippings and saute/fry till golden brown. Add in mushrooms and saute/fry briefly. Add in flour, mix, then add in wine and deglaze pan. Combine all ingredients including the liquid removed sauerkraut and bacon in a braising pan and add in sufficient rather thin brown veal stock to almost cover. Place in a 350 degree oven with cover till meats are tender.
- NOTE: This dish has traditionally been used a s way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion. Literally any meats, fowl or possibly game may be used and the dish is better when reheated.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 733g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 143 | 42% |
| Total Fat 15.92g | 20% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 3512mg | 146% |
| Potassium 1113mg | 32% |
| Total Carbs 31.09g | 8% |
| Dietary Fiber 14.1g | 47% |
| Sugars 11.42g | 8% |
| Protein 11.43g | 18% |
![Hunter's Stew By Jacques Pepin [Sort Of]](https://assets.cookeatshare.com/assets/recipe-art/stock/6/small-68c0b94bda954fc043b16ee084c4abef.png "Hunter's Stew By Jacques Pepin [Sort Of]"){kind=small}
