Dinner for 6

Bigos Hunter Stew

Name: Bigos Hunter Stew
Total time: 170 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 white cabbage finely sliced; 250 ml beef stock; 100 g dried mushrooms soaked in boiling water for 1 hr; 2 tbsp lard; 400 g german-style sausages sliced; 250 g smoked bacon diced or sliced; 2 onions chopped; 750 g cooked pork; 200 g prunes; 1 bay leaf; 12 peppercorns; 4 juniper berries; 4 allspice berries; 90 ml red wine; 2 tbsp tomato purée

Cabbage, mushrooms, pork, sausage, bacon, prunes, and wine simmer together into a hearty Polish-style stew.

$3.32per serving $$

170 minstart to table

6servings

Eastern European Dairy-free High-protein Family Dinners Cold-weather comfort Winter

Ingredients

1 white cabbage finely sliced
250 ml beef stock
100 g dried mushrooms soaked in boiling water for 1 hr
2 tbsp lard
400 g german-style sausages sliced
250 g smoked bacon diced or sliced
2 onions chopped
750 g cooked pork
200 g prunes
1 bay leaf
12 peppercorns
4 juniper berries
4 allspice berries
90 ml red wine
2 tbsp tomato purée

Steps

Soak the dried mushrooms in boiling water for 60 minutes, then drain and chop them.
Heat the lard in a large heavy pot over medium heat, and cook the bacon, onions, and sausage for 10 minutes.
Add the cabbage and cook for 10 minutes, stirring until it begins to soften.
Stir in the mushrooms, pork, prunes, bay leaf, peppercorns, juniper, allspice, wine, tomato purée, and stock.
Cover and simmer over low heat for 90 minutes, stirring occasionally.
Cook pork until it reaches 145 F inside, then rest it 3 minutes.
Cook sausage until it reaches 160 F inside.
Remove the bay leaf and whole spices, then season with salt and pepper.

Main ingredient on sale this week? See what to make with bacon on sale.