665 Hunter’s stew* from leftover beef with sauerkraut

Bigos iz ostavshejsja zharenoj govjadiny, s kisloju kapustoju

Preparation info

    • Difficulty

      Medium

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Method

Line a saucepan with ¼ lb or more pork fat, add 3 glasses squeezed out, slightly soured cabbage [i.e., sauerkraut], and top with another ¼ lb pork fat or bacon. Pour on bouillon, cover with a lid, and stew. When the sauerkraut has half cooked, remove the pork fat and cut it into small cubes together with the pork skin. Mix with the cooked beef, game, etc., cut up in the same manner. Stir the cubed meat and pork fat into the sauerkraut, sprinkle with pepper, and add ½ spoon flour fried until golden with 1 spoon butter and a finely chopped onion. Stew, covered, until the sauerkraut browns slightly, stirring often with a spoon to prevent the sauerkraut from burning. When the sauce boils away, everything may be turned out onto a platter. Pour butter fried with finely pounded rusks over the sauerkraut and mixed meats, bake, and serve for breakfast or for dinner before the bouillon.**