Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the bacon until well browned and crisp. | 2. Remove bacon and reserve. | 3. Add onion to bacon drippings and saute until golden. | 4. Add mushrooms and saute briefly. | 5. Add flour, mix, then add wine and deglaze pan. | 6. Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover. | 7. Place in a 350 degree oven with cover until meats are tender. | 8. Serve with a dolop of sour cream. | 9. NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion. | 10. Literally any meats, fowl or game may be used and the dish is better when reheated. | 11. Turkey leftover from Thanksgiving would be a good use of this recipe. | 12. Additional cabbage may be added besides the sauerkraut if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/4	lb	diced	472.8706	1.4515	14.3109	45.0078
onion	2		minced	120.0	28.02	3.3	0.3
mushroom	3	ounces		28.9165	5.7748	1.9051	0.4167
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
red wine	1	cup		-	-	-	-
sauerkraut	3	quarts	drained	-	-	-	-
meat beef chicken	3 -4	lb	cooked	0.0	0.0	0.0	0.0
polish sausage	1		cubed	1477.87	7.3894	63.9201	130.1976
bay leaf	1			-	-	-	-
salt pepper				0.0	0.0	0.0	0.0
sugar	1	dash		-	-	-	-
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
brown veal stock chicken	2	cups		0.0	0.0	0.0	0.0
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.