How to Cook Tasty Polish Hunters Stew Bigos

Without fail cooking ultimate Polish Hunter's Stew - Bigos easy, fast, practical.

Good Evening every body, at this time you get present recipe Polish Hunter's Stew - Bigos with 13 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Polish Hunter's Stew - Bigos.

Ingredients for Polish Hunter's Stew - Bigos

1. Needed 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. Prepare 1/2 pound : baked ham, cut into 1/2 inch pieces.

5. Prepare 1 : large can of sauerkraut, drained and rinsed.

6. Needed 1 : onion, coarsely chopped.

7. Needed 2 cloves : garlic, minced.

8. Needed 1 package : Baby Bella mushrooms, sliced.

9. Prepare 1/2 : medium cabbage (kapusta), coarsely chopped.

10. Needed 1-2 tablespoons : butter.

11. Prepare 2-3 cups : chicken stock.

12. Prepare 1/2 can : Campbell’s Cream of Mushroom soup.

13. Needed : Salt and pepper.

If all ingredients Polish Hunter's Stew - Bigos it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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