3 -4 dried mushrooms 2 pounds of sauerkraut 4 ounces of fat salt pork, diced 1 onion, minced 1 tablespoon of flour 2 cups of diced leftover meat (beef, veal, pork, lamb or a combination of any or all) 1/2 pound of Polish sausage, diced 1/2 cup of Madeira wine
Cover mushrooms with water and boil gently until soft. Cut mushrooms into strips. Place sauerkraut in a 2 quart casserole and add mushrooms in to strips. Place sauerkraut in a 2 quart casserole and add mushrooms with the liquid in which they were cooked. Fry the diced pork and remove the pieces when they are crisp. Cook onion in the fat until transparent. Add flour and blend until smooth. Combine with sauerkraut, season to taste and simmer, covered, for 45 minutes. Add meat and Madeira and simmer, tightly covered, 30 minutes longer. Serves 4 - 6
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