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Printed at the current scale: 5 servings · Metric · front and back, more cards if it runs long

Bigos (Polish Hunter's Stew)

5 servings · 4 × 6 in
Dried Mushrooms
175 ml dried mushrooms (porcini or other forest mushrooms)
175 ml water, for soaking
Stew
125 g pork shoulder, cut into bite-sized pieces
125 g beef chuck, cut into bite-sized pieces
2.5 ml salt, for the meat
black pepper, for the meat, to taste
15 to 22 ml oil
3 slices smoked bacon, cut into small pieces
½ large onion, chopped
115 g button mushrooms, sliced
½ head small head of white cabbage, thinly sliced
250 g smoked kielbasa, diced
125 ml chicken, beef or vegetable stock
85 g tomato paste
5 ml salt
2 to 2 ½ leaves bay leaves
½ clove garlic, crushed
5 whole black peppercorns
5 whole allspice berries
1 ml ground black pepper
750 g sauerkraut, drained, juice kept
3 pitted prunes
forklet.co/r/kNDH7M7m?scale=0.5 · v1
  1. Dried Mushrooms Soak 175 ml dried mushrooms (porcini or other forest mushrooms) in 175 ml water, for soaking for about 1 h.
  2. Simmer the mushrooms in their soaking water in a small pot until tender, watching it as it likes to boil over. Lift them out, chop them and keep the liquid. 15 min to 20 min
  3. Stew Season 125 g pork shoulder and 125 g beef chuck with 2.5 ml salt, for the meat and black pepper, for the meat.
  4. Heat 15 to 22 ml oil in a large heavy pot over medium-high heat and brown the meat in batches. Lift it out onto a plate. 10 min to 15 min
  5. Add 3 slices smoked bacon to the pot and let it render for a few minutes. 3 min to 5 min
  6. Add ½ large onions and 115 g button mushrooms and fry until golden, about 3 min.
  7. Add ½ head small head of white cabbage, the browned meat and the chopped dried mushrooms with their cooking liquid. Stir in 250 g smoked kielbasa, 125 ml chicken, beef or vegetable stock, 85 g tomato paste, 5 ml salt, 2 to 2 ½ leaves bay leaves, ½ clove garlic, 5 whole black peppercorns, 5 whole allspice berries and 1 ml ground black pepper.
  8. Cover and cook over medium-low heat, stirring now and then, for about 15 min.
  9. Stir in 750 g sauerkraut and 3 pitted prunes, cover and cook gently for 1 h 30 min, stirring from time to time so nothing sticks.
  10. Take off the heat, cool, and refrigerate overnight. 8 h
  11. The next day, bring it back to a gentle simmer and cook about 1 h, uncovered if there is a lot of liquid. Taste: add a splash of the sauerkraut juice if it needs more tang, or salt if flat. Repeat on the third day for the best bigos.
  • Safety: Cool the pot quickly between reheatings (spread it into shallow containers or stand the pot in cold water) and keep it in the fridge. Bring it back to a full simmer every time you reheat it. (The author)
  • Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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