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Cut into a very large dice 4 to 6 pounds of cooked meats, using and or all of the following:
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4 to 6 pounds roast beef or pot roast, roast
lamb, roast pork, venison or rabbit,
chicken or duck, ham, Polish
sausage, or roast veal*
2 yellow onions, pealed and chopped
1/4 pound bacon, diced and browned
2 tablespoons flour
3 quarts sauerkraut
2 cups fresh mushrooms, sauteed
Salt and pepper to taste
1 tablespoon brown sugar
1 cup dry red wine
Cut the meat into very large dice.
Cook the onions in the fat from the bacon until limp. Add
the flour, and blend well. Stir the sauerkraut and mushrooms.
Add all the diced meats, including the bacon, and the salt,
pepper, and sugar.
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* If you just do not have all these meats sitting around already
cooked, simmer each individually in a covered casserole along
with a bit of onion, carrots, celery, and a few peppercorns.
Add just a tiny bit of water or broth to the pot so that the meat
does not stick during cooking. Simmer until not quite tender.
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I didn't use beef -- but FRESH ham (more like pork than ham), boneless sirloin pork chops,
and pork tenderloin and one other cut that I can't remember (that would be unnecessary).
The sausages were Polish kielbasa and Cajun Andouille. Libby's has a great canned (?!?!?)
sauerkraut with caraway seeds -- I haven't used any other in decades (the seeds are
essential to this recipe). I added about 6 apples, sliced 1/2" thick -- sauteing them in
butter first and adding about the last 1/2 hour.
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It was a truly memorable meal.
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Thick slices of crusty bread with butter. Beer or (my favorite) apple cider for beverage.
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