Bigos (Hunters Stew)

Ingredients

• 2 sliced Bacon
• 1 lb Kielbasa
• 1 lb Pork
• 1/4 cup Flour
• 3 chopped Garlic
• 1 Diced Onion
• 1 1/2 cup Mushrooms
• 4 cups Cabbage
• 1 Jar Sauerkraut
• 1/4 cup Red Wine
• 1 Bay Leaf
• 1 tsp Basil
• 1 tsp Marjoram
• 1 tbs Paprika
• 1/8 teaspoon Caraway Seed
• 1 dash Hotsauce
• 5 Cups Beef Stock
• 2 tbs Tomato Puree
• 1 cup Diced Tomatoes
• 1 dash Worcestershire Sauce

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat a large pot over medium heat. Add the bacon and kielbasa and cook, stirring, until the bacon renders its fat and the sausage is lightly browned. Remove the meat with a slotted spoon and transfer to a large casserole dish or Dutch oven.
3. Lightly coat the pork pieces with flour. Fry them in the rendered fat over medium-high heat until evenly golden. Transfer the pork to the casserole with the other meats. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce the heat to medium and cook, stirring gently, for about 10 minutes until the carrots soften, without letting the vegetables brown.
4. Pour in the red wine and stir well to deglaze the pan, loosening any browned bits from the bottom. Add the bay leaf, basil, marjoram, paprika, salt, black pepper, caraway seeds and cayenne pepper. Cook for about 1 minute.
5. Stir in the dried mushrooms, hot sauce, Worcestershire sauce, beef stock, tomato puree and diced tomatoes. Heat until just beginning to boil, then pour the vegetables and all the liquid into the casserole with the meat. Cover with a lid.
6. Bake in the preheated oven for 2½ to 3 hours, until the meat is very tender.

instructions_source: editorial-classic