BIGOS

Preparation Method :

• Pour boiling water to completely cover the dried mushrooms and prunes in a bowl. Leave for 30 minutes, and then drain well.
• Cut the pork, venison, chuck steak and kielbasa sausage into 1 inch cubes, then toss together in the flour. Gently fry the onions in the oil for 10 minutes. Remove.
• Brown the meat in the pan in several batches, for about 5 minutes, or until well browned; remove and set aside. Add the Madeira and simmer for 4 to 5 minutes, stirring.
• Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaf, dill seeds, mushrooms and prunes. Pour in the Stock and season with salt and pepper.
• Bring to the boil, cover and simmer gently for  2 hours, or until meal is very tender. Uncover for the last 20 minutes to let the liquid evaporate, as the stew should be thick. Sprinkle with chopped parsley. Serve immediately with boiled new potatoes tossed in chopped parsley.