Polish Hunter's Stew - Bigos

Name: How to cook Polish Hunter's Stew - Bigos - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Adam Janowski

Polish Hunter's Stew - Bigos

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.

Ingredient

Food ration :

8 servings

Cooking time :

2 hours

1/2

pork tenderloin, cut into 1” pieces

3 links

fresh Polish or sweet Italian sausage

4 tablespoons

olive oil

1/2 pound

baked ham, cut into 1/2 inch pieces

large can of sauerkraut, drained and rinsed

onion, coarsely chopped

2 cloves

garlic, minced

1 package

Baby Bella mushrooms, sliced

1/2

medium cabbage (kapusta), coarsely chopped

1-2 tablespoons

butter

2-3 cups

chicken stock

1/2 can

Campbell’s Cream of Mushroom soup

Cooking instructions

* Step 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.

* Step 2

Sauté onions and garlic until golden in the frying pan. Add mushrooms, sauté for 10 minutes, add cabbage, sauté for 10 minutes.

* Step 3

Add butter as necessary to keep vegetables from sticking. Transfer to soup pan.

* Step 4

Add the ham pieces to the soup pan.

* Step 5

Drain and rinse sauerkraut. Add to soup pan.

* Step 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.