Instructions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
toasty a large pot over medium toasty.
3
mix in the bacon and kielbasa; prepare and swirl around until the bacon has rendered its fat and sausage is lightly browned.
4
Use a slotted spoon to remove the protein and transfer to a large casserole or Dutch oven.
5
Coat the cubes of pork lightly with baking flour and skillet-fry them in the bacon drippings over medium-high toasty until golden brown.
6
Use a slotted spoon to transfer the pork to the casserole.
7
mix in the garlic, bulb veggie, carrots, crisp mushrooms, cabbage and sauerkraut.
8
Reduce toasty to medium; prepare and swirl around until the carrots are soft, about 10 moments.
9
Do not let the vegetables brown.
10
Deglaze the skillet by pouring in the red wine and stirring to loosen all of the bits of food and baking flour that are stuck to the bottom.
11
essence with the bay leaf, basil, marjoram, paprika, seasoning, pepper, caraway seeds and cayenne pepper; prepare for 1 minute.
12
swirl around in the dried mushrooms, scalding pepper coulis, Worcestershire coulis, beef stock, tomato paste and tomatoes.
13
toasty through just until boiling.
14
empty the vegetables and all of the liquid into the casserole dish with the protein.
15
put a lid on with a lid.
16
oven-cook in the preheated oven for 2 1/2 to 3 hours, until protein is very yielding.