Ingredients :

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4 x Mushroom, dried
1/4 cup ,Water
2 lb Sauerkraut
1 lrg Apple, peeled/cored/sliced
20 oz Tomato, canned
5 x Peppercorn
1 x Bay leaf
1 lb Polish sausage, diced
1 lb Stewing beef
1 cup Bacon, coarsely chopped

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Method :

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* Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice.
* Wash the sauerkraut and sqeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon. Simmer 1 hour longer.
* My method differs a little bit. I rinse the sauerkraut and simmer it for about a 1/2 hour. In a separate pot I simmer the stewing beef for the same amount of time with whatever spices happen to fall into my hands at the time, including the peppercorns and the bay leaf.
* Meanwhile, in a large fry pan I fry the bacon, a large diced onion, the Polish sausage and the mushrooms. Then I drain the sauerkraut and mix it into the beef. Into that I mix in the bacon mixture. Then I simmer all that for about another hour.
* This dish tastes best reheated the next day. Serve with steamed potatoes or rye bread. Excellent for banquets and buffet entertaining. It also freezes well.
* per Teresa Stalis