Bigos: Polish hunter's stew with sauerkraut

Method

1. 1

   Sweating the onion

   Sweat the finely chopped onion in oil until soft and golden.

   8 min
2. 2

   Frying the meats and sausage

   Fry the pork and beef separately in a frying pan, then brown the sausage and bacon cubes too.

   15 min
3. 3

   Cooking the cabbage

   Simmer the sauerkraut in its juices with the lid on for about an hour, until tender.

   60 min
4. 4

   Combining

   Add the fried meats, the sweated onion, the diced prunes and the soaked, finely chopped dried mushrooms, along with their liquid, to the cabbage.

   5 min
5. 5

   Thickening with flour

   Mix the flour with a little cold stock, then stir it into the bigos to thicken, and work in the tomato purée too.

   5 min
6. 6

   Long simmering

   Cook everything over a low heat with the lid on for a further period, stirring from time to time; the long cooking gives it its thickness and smokiness.

   60 min
7. 7

   Seasoning

   At the end, season generously with caraway and marjoram, then add salt, pepper and other seasoning to taste.

   2 min