Polish Hunter's Stew - Bigos

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Polish Hunter's Stew - Bigos. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Polish Hunter's Stew - Bigos is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. They're nice and they look fantastic. Polish Hunter's Stew - Bigos is something that I have loved my whole life.

Many things affect the quality of taste from Polish Hunter's Stew - Bigos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Polish Hunter's Stew - Bigos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Polish Hunter's Stew - Bigos is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Polish Hunter's Stew - Bigos estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few components. You can cook Polish Hunter's Stew - Bigos using 15 ingredients and 8 steps. Here is how you cook that.

I miss the wild mushrooms that my father gathered from the local forests surrounding our home in Willis, Michigan in the 1950s. He looked for two types in particular, a morel mushroom in the spring and a brown mushroom in the early fall. In the fall, there were many types of mushrooms—some edible, and some deadly poisonous. My dad knew the one type that was edible and could recognize it at a glance. We feasted on fresh from the forest mushrooms sautéed with onions in butter.

Mushrooms are also a mainstay of a fall/winter dish of Hunter’s Stew, or Bigos (bee-goes). The traditional meats for this sauerkraut/cabbage stew are those that a hunter might find—venison or rabbit, perhaps.

My mother made her version with pork ribs and smoked or fresh kielbasa, simmered for hours in a big soup pot on the stove. She called it Kapusta (kah-poo-stah) which is the Polish word for cabbage. Every Polish family has their own version. This recipe is an easy one for beginners. If you make it, please let me know how it turned out for you!

Ingredients and spices that need to be Make ready to make Polish Hunter's Stew - Bigos:

1. 1/2 pork tenderloin, cut into 1” pieces
2. 3 links fresh Polish or sweet Italian sausage
3. 4 tablespoons olive oil
4. 1/2 pound baked ham, cut into 1/2 inch pieces
5. 1 large can of sauerkraut, drained and rinsed
6. 1 onion, coarsely chopped
7. 2 cloves garlic, minced
8. 1 package Baby Bella mushrooms, sliced
9. 1/2 medium cabbage (kapusta), coarsely chopped
12. 1-2 tablespoons butter
13. 2-3 cups chicken stock
14. 1/2 can Campbell’s Cream of Mushroom soup
15. Salt and pepper

Instructions to make to make Polish Hunter's Stew - Bigos

1. In a large frying pan brown sausage in olive oil. Remove and transfer to large soup pan. Do the same with the pork pieces.
2. Sauté onions and garlic until golden in the frying pan. Add mushrooms, sauté for 10 minutes, add cabbage, sauté for 10 minutes.
3. Add butter as necessary to keep vegetables from sticking. Transfer to soup pan.
4. Add the ham pieces to the soup pan.
5. Drain and rinse sauerkraut. Add to soup pan.
6. Stir in 2 cups of chicken stock. Add additional stock if you want a soupier stew. Bring to boil, and then simmer for 30 minutes to one hour. Stir in mushroom soup. Salt and pepper to taste.
   Turn off heat.
7. Stew can be served immediately, but even better if allowed to cool and refrigerated overnight and reheated.
8. Boiled potatoes and a good loaf of deli seeded rye bread go well with this dish.

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