Polish Hunter Stew - I (Bigos)
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.29 | lb | Cabbage |
| 2.29 | lb | Sauerkraut , rinsed under cold water and drained |
| 4.97 | cup | Knorr Ultimate Roasted Beef Base 6 x 1 Lb , prepared |
| 1.10 | lb | Pork , roast |
| 1.10 | lb | Roast beef |
| 1.30 | lb | Sausage, variety |
| 0.90 | lb | Ham , boiled |
| 9.98 | x | Mushrooms , dried |
| 9.98 | x | Prunes |
| 9.98 | x | Juniper berries , crushed |
| 9.98 | x | Peppercorns, black |
| 1.00 | x | Bay leaf |
| 2.00 | x | Onions |
| 2.00 | x | Apples , for cooking |
| 0.33 | pint | Red wine , dry |
| 1.00 | tsp | Honey |
| 2.00 | tbsp | Lard |
| Salt and pepper to taste |
Preparation
1. Chop the cabbage, pour prepared Knorr Ultimate Beef Base over it and drain.
2. Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes, drain and cut into strips. Keep the mushroom stock.
3. Peel the apples and cut into cubes. Peel and chop the onions, lightly fry them in lard. Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns. Add boiling broth, cover and cook on low heat for 1 ½ hours.
4. Cut the meats into cubes. Slice the sausage and fry it lightly in lard. Add all to the pan. Pour the wine in, add honey and cook for a further 40 minutes.
5. Stir frequently taking care not to burn it. Turn out onto a platter and serve with thick, crusty bread.
