Bigos:  Poland's National Dish

This dish is best made a day in advance! 

Serves 8

Ingredients:
1/4 Cup dried mushrooms
1 cup pitted prunes
8 ounces lean boneless pork
8 ounces lean boneless venison
8 ounces chuck steak
8 ounces kielbasa
1/4 cup all-purpose flower
2 onions, sliced
3 tablespoons olive oil
1/4 cup dry Madeira
2-pound can or package sauerkraut, rinsed
4 tomatoes, peeled and chopped
4 cloves
2-inch piece cinnamon stick
1 bay leaf
1/2 teaspoon dill seeds
2 1/2 cups stock
salt & freshly ground pepper to taste

1.  Pour in boiling water to completely cover the dried mushrooms and prunes in a bowl.
Set aside for 30 minutes, then drain well.

2.  Cut the pork, venison, chuck steak and kielbasa sausage into 1 - inch cubes, then toss
together in the flour.  gently saute the onions in the oil for 10 minutes.  Remove.

3.  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 2-3 minutes, stirring.

4.  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 & pepper.

5.   Bring to boil, cover and simmer gently for 1 3/4 - 2hours or until the meat is 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.