Easiest Way to Make Quick Polish Hunter's Stew - Bigos

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Polish Hunter's Stew - Bigos.

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, polish hunter's stew - bigos. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Polish Hunter's Stew - Bigos is one of the most well liked of recent trending foods on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes delicious. They are nice and they look wonderful. Polish Hunter's Stew - Bigos is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook polish hunter's stew - bigos using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Polish Hunter's Stew - Bigos:

1. {Take 1/2 of pork tenderloin, cut into 1” pieces.
2. {Get 3 links of fresh Polish or sweet Italian sausage.
3. {Make ready 4 tablespoons of olive oil.
4. {Prepare 1/2 pound of baked ham, cut into 1/2 inch pieces.
5. {Prepare 1 of large can of sauerkraut, drained and rinsed.
6. {Take 1 of onion, coarsely chopped.
7. {Prepare 2 cloves of garlic, minced.
8. {Make ready 1 package of Baby Bella mushrooms, sliced.
9. {Make ready 1/2 of medium cabbage (kapusta), coarsely chopped.
10. {Make ready 1-2 tablespoons of butter.
11. {Take 2-3 cups of chicken stock.
12. {Prepare 1/2 can of Campbell’s Cream of Mushroom soup.
13. {Prepare of Salt and pepper.

Steps to make 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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