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.

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.
 
 
 "Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)