Polish Hunter's Stew - Bigos

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 unique. This will be really delicious.

Polish Hunter's Stew - Bigos is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Polish Hunter's Stew - Bigos is something which I have loved my entire life.

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

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