Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, polish hunter's stew - bigos. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Polish Hunter's Stew - Bigos is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Polish Hunter's Stew - Bigos is something that I have loved my whole life.

Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes. As Polish dishes go, Bigos is about as traditional as you can get. You'll be sure to find it in the food booths at any festival in the old square.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook polish hunter's stew - bigos using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Polish Hunter's Stew - Bigos:

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

Keep on reading to get my Polish hunter's stew recipe! Polish Hunter's Stew Bigos Bigos is a mixture of fresh cabbage and sauerkraut, various meats and mushrooms. I often make it if I have a bunch of leftover meats. You can use as much as the recipe calls for or adjust to fit your preference (more of less meat).

Steps 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.

I often make it if I have a bunch of leftover meats. You can use as much as the recipe calls for or adjust to fit your preference (more of less meat). Also known as bigos, this hearty, cabbage and pork-based stew has been called the national dish of Poland. It definitely has an Eastern European feel to it: Cabbage and sauerkraut, lots of different meats—many of the them smoked—and a variety of mushrooms. Anyone who knows anything about Eastern Europe knows they are mad about mushrooms.

So that’s going to wrap this up for this special food polish hunter's stew - bigos recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!