Polish Hunter Stew (Bigos)

1 cup chopped bacon
1 pound of boneless pork, cut into small cubes
3 cloves of garlic, minced
3 onions, quartered
1/2 pound mushrooms, quartered
2 cups beef stock
2 Tablespoons sugar
2 bay leaves
2 cups sauerkraut, rinsed under cold water and drained
3 apples, peeled, cored, and cut into chunks
2 cups canned tomatoes, with juice, cut into pieces
1 cup diced cooked ham
1 and 1/2 cups Polish sausage, cut into small chunks
salt and pepper to taste
Garnish: sour cream, served on the side

Fry the bacon in a Dutch oven, to render the fat, then toss in the pork chunks, garlic, onions, and mushrooms. Saute until the meat is browned--about 5 minutes.

Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes.

When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls and serve with boiled potatoes, a bowl of sour cream, and thick, crusty bread.