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Printed at the current scale: 10 servings · US With Grams · front and back, more cards if it runs long

Bigos (Polish Hunter's Stew)

10 servings · 4 × 6 in
Dried Mushrooms
1 ½ cups dried mushrooms (porcini or other forest mushrooms)
1 ½ cups water, for soaking
Stew
9 oz pork shoulder, cut into bite-sized pieces
9 oz beef chuck, cut into bite-sized pieces
1 tsp salt, for the meat
black pepper, for the meat, to taste
2 to 3 tbsp oil
6 slices smoked bacon, cut into small pieces
1 large onion, chopped
8 oz button mushrooms, sliced
1 head small head of white cabbage, thinly sliced
1.1 lb smoked kielbasa, diced
17 tbsp chicken, beef or vegetable stock
6 oz tomato paste
2 tsp salt
4 to 5 leaves bay leaves
1 clove garlic, crushed
10 whole black peppercorns
10 whole allspice berries
½ tsp ground black pepper
3.31 lb sauerkraut, drained, juice kept
6 pitted prunes
forklet.co/r/kNDH7M7m?units=us · v1
  1. Dried Mushrooms Soak 1 ½ cups dried mushrooms (porcini or other forest mushrooms) in 1 ½ cups 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 9 oz pork shoulder and 9 oz beef chuck with 1 tsp salt, for the meat and black pepper, for the meat.
  4. Heat 2 to 3 tbsp 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 6 slices smoked bacon to the pot and let it render for a few minutes. 3 min to 5 min
  6. Add 1 large onion and 8 oz button mushrooms and fry until golden, about 3 min.
  7. Add 1 head small head of white cabbage, the browned meat and the chopped dried mushrooms with their cooking liquid. Stir in 1.1 lb smoked kielbasa, 17 tbsp chicken, beef or vegetable stock, 6 oz tomato paste, 2 tsp salt, 4 to 5 leaves bay leaves, 1 clove garlic, 10 whole black peppercorns, 10 whole allspice berries and ½ tsp ground black pepper.
  8. Cover and cook over medium-low heat, stirring now and then, for about 15 min.
  9. Stir in 3.31 lb sauerkraut and 6 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: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • 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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