Name: Bigos (Polish hunter's stew)
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 sliced White Cabbage; 250ml Beef Stock; 100g Mushrooms; 2 tablespoons Lard; 400g German Sausages; 250g Bacon; 2 chopped Onion; 750g Beef; 200g Prunes; 1 Bay Leaf; 2 Cloves; 12 Peppercorns; 4 Juniper Berries; 4 Allspice Berries; 90 ml Red Wine; 2 tablespoons Tomato Puree

Bigos (Polish hunter's stew)

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Prep 10 mins

Cook 31 mins

Servings 6

Difficulty Medium

Per serving £2.35

Approx £14.09 total based on typical supermarket prices in GB. See yours →

The recipe

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step 1
Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.

step 2
Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.

step 3
Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices,...

Instructions

1

Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender
2

Cut the soaked mushrooms into strips and save the soaking water
3

Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan
4

Fry the onion in the same pan for 5-8 mins until lightly browned
5

Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins
6

Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr
7

Season well and leave to cool
8

Will keep covered and chilled for up to two days
9

Bigos improves in flavour over a couple of days
10

Leave to cool first
11

Reheat until piping hot before serving