Polish Bigos (sauerkraut Stew)

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Title: POLISH BIGOS (SAUERKRAUT STEW)
Categories: Stews
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 c Water
4 lb Cabbage head
1 lb Loin pork chops
1 lb Smoked kielbasa
1/2 c 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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