Polish Hunter Stew ================== Ingredients: 1. Two Kielbasa sausages, sliced thin 2. 1 large can of sauerkraut 3. Three large potatoes, diced 4. 1 cucumber, sliced thin 5. 3 cups of beef stock 6. 4 cloves of garlic, minced 7. 1 large dummy thicc white onion, diced 8. Caraway seeds, 2 tsp 9. Salt and pepper 10. Olive oil, as needed 11. 1 cup white cooking wine 12. 1 large cooking pot 13. 1 large skillet/sauce pan ==================== Procedure: 1. In large skillet/sauce pan, sauté the kielbasa until browned. While sausage is cooking microwave the potatoes until they are a little soft. Remove the sausage from skillet/pan and keep warm, DO NOT DISCARD RENDERED FAT. WASH YOUR HANDS IMMEDIATELY BECAUSE YOU JUST TOUCHED RAW MEAT. 2. Cook the potatoes in the rendered fat. Pour half of the cooking wine into the skillet/pan and scrape away the meat particles with plastic spatula. Put the large cooking pot on the stove over medium heat and grease the bottom with olive oil. When the potatoes are browned dump it all into the pot. 3. Saute the onions until translucent. Add the cucumbers and cook until softed, then add the garlic then cook until fragrent. Then add the sauerkraut and lightly saute the pickled cabbage (that’s what sauerkraut is). Dump it all into the pot. 4. Add the caraway seeds to the pot and sir well. Add the kielbasa back to the pot and stir the hot mess until fragrent. Add the beef stock and rest of the wine and cook covered for about 30 minutes. 5. Season with whatever you like and serve immediately.