Ra3chel, it is a pork based stew with loads of mushrooms(like equal to the meat), and diced veggies(onions, peppers, red and green, celery, garlic, a bit of carrot).  I looked at a few recipes and them just sort of did my own thing.  I honestly do not have a recipe.  it is a local thing to Uitca, NY, where dh's family is from, and him mom makes it.  Only my second time ever, but just had a craving!

Roughly 2.5 pounds meat, 1.5-2 pounds sliced mushrooms, about 1-2 cups each of the diced veggies, as you prefer.  I load it with veggies to make it a bit healthier/leaner.  I had some pork sirloin chops, boneless.  Pork Butt is traditional, from what i could read, and some use sausage(not how I have had it, though).  I used some steak seasonong blend on the browning meat, some poutry blend and some italian blend herbs, and salt and pepper for flavor.  Did I say Garlic(about 6 large cloves in my big pot).  Oh, some canned crushed tomatoes(I used a large can and a small can of diced for my above approximate proportions).

So, kids will not eat it.  Sigh.  I will freeze some.

becca

Here is some discussion of the dish and variations on recipes, lol.  I have never had it with sausge, but I only have my MIL's version.  http://blog.timesunion.com/recipebox/mushroom-stew/62/