Polish Hunter's Stew - Bigos.
Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a special dish, polish hunter's stew - bigos. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Polish Hunter's Stew - Bigos is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. They're fine and they look fantastic. Polish Hunter's Stew - Bigos is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook polish hunter's stew - bigos using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Polish Hunter's Stew - Bigos:
- {Take 1/2 of pork tenderloin, cut into 1” pieces.
- {Take 3 links of fresh Polish or sweet Italian sausage.
- {Prepare 4 tablespoons of olive oil.
- {Make ready 1/2 pound of baked ham, cut into 1/2 inch pieces.
- {Prepare 1 of large can of sauerkraut, drained and rinsed.
- {Get 1 of onion, coarsely chopped.
- {Take 2 cloves of garlic, minced.
- {Take 1 package of Baby Bella mushrooms, sliced.
- {Make ready 1/2 of medium cabbage (kapusta), coarsely chopped.
- {Get 1-2 tablespoons of butter.
- {Take 2-3 cups of chicken stock.
- {Make ready 1/2 can of Campbell’s Cream of Mushroom soup.
- {Take of Salt and pepper.
Instructions to make Polish Hunter's Stew - Bigos:
- In a large frying pan brown sausage in olive oil. Remove and transfer to large soup pan. Do the same with the pork pieces..
- Sauté onions and garlic until golden in the frying pan. Add mushrooms, sauté for 10 minutes, add cabbage, sauté for 10 minutes..
- Add butter as necessary to keep vegetables from sticking. Transfer to soup pan..
- Add the ham pieces to the soup pan..
- Drain and rinse sauerkraut. Add to soup pan..
- 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..
- Stew can be served immediately, but even better if allowed to cool and refrigerated overnight and reheated..
- Boiled potatoes and a good loaf of deli seeded rye bread go well with this dish..
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