Polish Hunter's Stew - Bigos

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, polish hunter's stew - bigos. One of my favorites. For mine, 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 popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Polish Hunter's Stew - Bigos is something which I’ve loved my entire life.

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