Instruction

• Preheat the oven to 350 degrees F (175 degrees C)
• Heat a large pot over medium heat
• Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned
• Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven
• Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown
• Use a slotted spoon to transfer the pork to the casserole
• Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut
• Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes
• Do not let the vegetables brown
• Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom
• Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute
• Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes
• Heat through just until boiling
• Pour the vegetables and all of the liquid into the casserole dish with the meat
• Cover with a lid
• Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender