Sauerkraut Stew

This is an old time recipe from Bohemia, now part of the Czech Republic. Chill overnight. 

INGREDIENTS

4    strips of bacon

½   pound lamb, cut into ½  inch pieces

½   pound pork,  cut into ½  inch pieces

½   beef short rib meat, cut into ½ inch pieces

1    medium purple onion, chopped (1 ½ cups)

1    large carrot, grated

2    stalks celery, chopped small

4    cloves garlic, minced

½   cup water

1    boneless, skinless chicken breast, cut into ½  inch pieces

2    pounds sauerkraut (1 large jar)

1    teaspoon dried marjoram or tarragon

METHOD

Place the bacon into a large (4 to 5 quart) sauce pan or Dutch oven and cook until crisp. Remove the bacon and half of the fat and reserve the fat. Chop the bacon and return to the sauce pan. Add the lamb, pork and spareribs to the sauce pan and cook on high until the meat is browned on all sides. Reduce the heat to medium and add the onions. Cover and simmer for 5 to 6 minutes until the onions are golden brown. Add the carrots, celery and garlic and cook until the vegetables are tender, about 4 to 6 minutes. Add the water and continue to simmer.

Meanwhile, using the reserved fat in another skillet over medium heat, brown the chicken pieces and cook for 6 to 7 minutes until thoroughly cooked.  Reserve the fat and chicken.

Drain and add the sauerkraut to the large sauce pan with the meat and vegetables. Add the marjoram and simmer until the sauerkraut is slightly browned and the meat is tender. Add the chicken pieces and simmer for 2 to 3 minutes. Cool and refrigerate for 24 hours. Reheat and serve with sour cream on the side.

Based on a recipe from All Along the Danube by Marina Polvay,  Hippocrene Books, Inc.,1992, New York.  First published in1979 by Prentice Hall, Inc.