A hearty stew made with assorted meat and cabbage, bigos is the national dish of Poland. Here is a one pot version that is easier to make and reatins all the complex flavors.
Cut the pork/beef into 1 inch cubes. Cut the bacon into 1 inch slices. Slice the sausage into bite size pieces. Chop the cabbage , onions and carrots and slice the mushrooms. Mince the onions. Rub the caraway seed in the palm of your hand and or crush lightly with a mortar and pestle. Drain all the juices out of the sauerkraut and rinse if desired.
Heat the stockpot over medium heat with a light drizzle of oil. When hot add the sliced bacon and cook for a few minutes, stirring occasionally, until all the bacon fat is rendered. Remove the bacon with a slotted spoon and use later for garnish if desired.
Add the meat to the bacon fat in batches. Stir and turn the meat a few times and let it brown lightly on all sides. Remove each batch from the pan and reserve before adding the next one. If needed add a little oil.
Once the last batch of meat is removed from the pan add the sausage to it and let it turn lightly brown on both sides. Remove and reserve.
Add the garlic and chopped onion to the pan. Stir and cook for about a minute until the onions soften. Add the caraway seeds and stir. Add the sausage and let it cook until cook for a minute. Add the tomato paste to the pan and mix in . If needed add ¼ C of the stock to prevent it from sticking to the bottom of the pan.
Calorie values are approxiate. It is calculated based on 6 servings and varies depending on serving size and the actual ingredients used.
For detailed instructions go to https://oventales.com/bigo-hunters-stew/ .