Hunters Stew
Description
This hearty Hunters Stew is a comforting classic that balances the earthy depth of dried mushrooms with the bright acidity of sauerkraut. The addition of sliced apples provides a subtle sweetness that cuts through the richness of the bacon and sausage, creating a complex and satisfying flavor profile. Perfect for chilly evenings, this slow-simmered dish allows the ingredients to meld together into a thick, savory sauce. It pairs beautifully with steamed potatoes or crusty rye bread to soak up every last drop. Simple to prepare yet deeply flavorful, this stew is a wonderful way to bring a taste of traditional German home cooking to your dinner table.Ingredients
Directions
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Place the dried mushrooms in a bowl and cover with the 1/4 cup of water. Let them soak for 2 hours to rehydrate.
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Drain the mushrooms, reserving the soaking liquid. Slice the rehydrated mushrooms into bite-sized pieces.
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In a large pot or Dutch oven, bring the reserved mushroom liquid to a boil. Add the sliced mushrooms and simmer for 30 minutes.
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While the mushrooms simmer, rinse the sauerkraut thoroughly under cold water and squeeze out excess liquid.
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Add the rinsed sauerkraut to the pot with the mushrooms and their cooking liquid.
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Stir in the sliced apples, tomatoes, peppercorns, and bay leaf.
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Cover the pot and reduce heat to low. Simmer the mixture for 1 hour and 15 minutes.
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Add the diced Polish sausage and coarsely chopped bacon to the pot.
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Cover and continue to simmer for an additional 1 hour, allowing the flavors to meld.
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Serve the stew hot, accompanied by steamed potatoes or rye bread.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1142.8kcal
- % Daily Value *
- Total Fat 59.4g92%
- Saturated Fat 19.1g96%
- Cholesterol 90.0mg30%
- Sodium 2037.6mg85%
- Total Carbohydrate 114.8g39%
- Dietary Fiber 40.6g163%
- Sugars 10.5g
- Protein 69.8g140%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This stew often tastes even better the next day after the flavors have had time to settle. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you cannot find Polish sausage, you can substitute with kielbasa or another smoked sausage variety.
For a richer sauce, you can add a splash of apple cider vinegar or a small amount of broth if the stew becomes too thick during the long simmer.
Ensure the sauerkraut is well-rinsed if you prefer a milder tang, as some brands can be quite salty or sour.
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