Polish Hunter’s Stew (Bigos

• Meat

  • 1/4 lb Beef stew meat
  • 3 oz Kielbasa
  • 1/3 lb Pork chop, boneless center cut

• Produce

  • 2 Bay leaves
  • 4 cups Cabbage
  • 1/4 lb Crimini mushrooms
  • 2 large cloves Garlic
  • 1 tsp Marjoram, dried leaves
  • 2 cups Onion

• Canned Goods

  • 3 cups Chicken stock
  • 2 lbs Sauerkraut
  • 1/4 cup Tomato paste

• Baking & Spices

  • 8 Allspice berries, whole

• Oils & Vinegars

  • 3 tsp Olive oil

• Other

  • 1 cup (reserved sauerkraut juice

Found on jennycancook.com

Description

Ingredients

• 3 teaspoons olive oil, divided
• 1/3 pound boneless center cut pork chop (extra fat removed)
• 1/4 pound beef stew meat
• 2 cups chopped onion
• 2 large cloves of garlic, minced
• 1/4 pound sliced crimini mushrooms (2 cups)
• 4 cups shredded cabbage
• 3 cups chicken stock (I use Swanson unsalted cooking stock)
• 1/4 cup tomato paste
• 2 pounds drained sauerkraut (reserve the juice)
• 1 cup (reserved) sauerkraut juice
• 3 ounces kielbasa, sliced
• 2 bay leaves
• 8 whole allspice berries
• 1 teaspoon dried marjoram leaves

Directions

• Heat 2 teaspoons of oil over med-high heat and brown the pork and beef for 4-5 minutes, sprinkling with salt & pepper. Remove to a bowl.
• In the same pot in 1 teaspoon of oil, brown the onions & garlic for 2-3 minutes until golden brown.
• Add mushrooms, cook & stir 2 minutes.
• Add cabbage, cook & stir 2 minutes.
• Stir tomato paste into chicken stock and add to the pot along with the remaining ingredients. Combine well, burying the meats under the mixture. Cover and simmer 2 hours, stirring occasionally.
• Remove the pork and beef and shred using 2 forks. Return to pot.