Bigos (Polish Hunter's Stew), · 5 servings

Soak ¾ cup dried mushrooms (porcini or other forest mushrooms) in ¾ cup water, for soaking for about 1 h.

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.

Season 4.5 oz pork shoulder and 4.5 oz beef chuck with ½ tsp salt, for the meat and black pepper, for the meat.

Heat 1 to 1 ½ tbsp oil in a large heavy pot over medium-high heat and brown the meat in batches. Lift it out onto a plate.

Add 3 slices smoked bacon to the pot and let it render for a few minutes.

Add ½ large onions and 4 oz button mushrooms and fry until golden, about 3 min.

Add ½ head small head of white cabbage, the browned meat and the chopped dried mushrooms with their cooking liquid. Stir in 9 oz smoked kielbasa, 8 ½ tbsp chicken, beef or vegetable stock, 3 oz tomato paste, 1 tsp salt, 2 to 2 ½ leaves bay leaves, ½ clove garlic, 5 whole black peppercorns, 5 whole allspice berries and ¼ tsp ground black pepper.

Cover and cook over medium-low heat, stirring now and then, for about 15 min.

Stir in 1.65 lb sauerkraut and 3 pitted prunes, cover and cook gently for 1 h 30 min, stirring from time to time so nothing sticks.

Take off the heat, cool, and refrigerate overnight.

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.