Ingredients

6 lb. diced cooked meat, use at least 1/2 lb. each of
the following: beef, ham, lamb, sausage, veal,
pork, venison or rabbit, wild duck, wild goose,
or pheasant*
5 oz. salt pork, diced
1 onion, minced
2 leeks, minced
2 Tbsp. flour
1 lb. fresh mushrooms, sliced or 3 (4 oz. each)
cans sliced mushrooms, undrained
1-2 C. water or bouillon
6 lb. sauerkraut
2 tsp. salt
1 tsp. pepper
2 tsp. sugar
1 C. Madeira

Cooking Instructions

Fry salt pork until golden but not crisp in an 8 quart kettle. Add onion and leeks. Stir fry 3 minutes. Stir in flour. Add mushrooms with liquid and water to kettle; simmer 5 minutes. Drain and rinse sauerkraut. Add to kettle along with cooked meat, salt, pepper, and sugar. Cover; cook over medium low heat 1 1/2 hours. Stir in wine. Add more salt, pepper and sugar to taste. Simmer 15 minutes; do not boil. 12-16 servings. *If meat must be prepared especially for this stew, each piece should be braised separately. Put meat, poultry or game into a Dutch oven with 1 carrot, 1 stalk celery, 1 onion, 1 parsnip, 1 clove garlic, or 1 sprig parsley, 5 peppercorns, 1 cup water, and 1 cup wine. Simmer, covered, until meat is tender. NOTE: When wine is added, chopped apples, heavy cream, and/or cooked small potatoes may also be added.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)