Bigos (Polish hunter's stew)

Name: Bigos (Polish hunter's stew)
Prep time: 25 min
Cook time: 38 min
Total time: 63 min
Yield: 6 servings
Ingredients: 1 sliced White Cabbage; 250 ml Beef Stock; 100 g Mushrooms; 2 tablespoons Lard; 400 g German Sausages; 250 g Bacon; 2 chopped Onion; 750 g Beef; 200 g Prunes; 1 Bay Leaf; 2 Cloves; 12 Peppercorns; 4 Juniper Berries; 4 Allspice Berries; 90 ml Red Wine; 2 tablespoons Tomato Puree

63 min · Serves 6 · By TheMealDB Import

High Protein
Polish
Beef
Dinner
Comfort Food

Polish, Beef

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1 slicedWhite Cabbage
250 mlBeef Stock
100 gMushrooms
2 tablespoonsLard
400 gGerman Sausages
250 gBacon
2 choppedOnion
750 gBeef
200 gPrunes
1 Bay Leaf
2 Cloves
12 Peppercorns
4 Juniper Berries
4 Allspice Berries
90 mlRed Wine
2 tablespoonsTomato Puree

Method

Prep 25 min · Cook 38 min

1Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
2Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.
3Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.