Saucepan@saucepan · Shared this recipeFollowPolish · dinnerPolish Hunter's Stew {Bigos}A hearty Polish stew made with fresh cabbage, sauerkraut, assorted meats, and mushrooms, simmered for a rich and comforting flavor.total2 hr 15 minprep15 mincook2 hrservings8Original recipe on polishyourkitchen.comKeep this recipeAdd a copy of Polish Hunter's Stew {Bigos} to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1.5 c dried mushrooms, soaked in about 1 1/2 c of water1.5 c water for soaking, reserved after soaking1 lb beef and/or pork (or leftover roast), about 500 g, cut into bite size pieces if raw2.5 tbsp oil, 2-3 tbsp6 strips smoked bacon, cubed1 large onion8 oz fresh button mushrooms, 225 g, sliced1 small cabbage, thinly sliced1 lb smoked sausage, about 500 g, diced1 c chicken / beef / vegetable stock, 250 ml6 oz tomato paste, 170 g, or 1/3 c of ketchup or one 14 oz / 410 g can of stewed tomatoes3 tsp salt, about 2 tsp added in step 3, remaining for seasoning4.5 bay leaves, 4-51 garlic clove10 whole peppercorns10 allspice berries0.5 tsp ground pepper56 oz sauerkraut, about 1.5 kgStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak dried mushrooms for about 1 hour. When soft, chop (reserve water from soaking mushrooms).2Step 2: If using raw meat, cut into bite size pieces, sprinkle with salt and pepper. In a large pot (4-5 quart), heat oil and sear meat.3Step 3: Remove meat from pan, add cubed bacon and render for a few minutes. Add onion and sliced fresh mushrooms. Sauté until golden brown, for about 3 minutes. In the meantime, thinly slice fresh cabbage.4Step 4: When onions and mushrooms are cooked, add fresh cabbage to the pot, return the cooked beef / pork, and add chopped dried mushrooms. Add diced sausage and stock, tomato paste, salt (about 2 teaspoons) bay leaves, garlic, peppercorns, allspice berries, ground pepper and mix.5Step 5: Cover and cook on medium to medium-low heat for about 15 minutes (until cabbage is soft). Stir occasionally.6Step 6: Add sauerkraut, mix, cover and cook for another 1.5 hours. Best if cooked again (for about 1 hour) the next day.getsaucepan.com/r/be3bcb95-cd8a-4186-8314-791384ca6f9e · Original: https://www.polishyourkitchen.com/polish-hunters-stew-bigos/
