Polishby TheMealDBBigos (Hunters Stew)Keep screen onSaveShareIngredients2 sliced Bacon1 lb Kielbasa1 lb Pork1/4 cup Flour3 chopped Garlic1 Diced Onion1 1/2 cup Mushrooms4 cups Cabbage1 Jar Sauerkraut1/4 cup Red Wine1 Bay Leaf1 tsp Basil1 tsp Marjoram1 tbs Paprika1/8 teaspoon Caraway Seed1 dash Hotsauce5 Cups Beef Stock2 tbs Tomato Puree1 cup Diced Tomatoes1 dash Worcestershire SauceStepsStep-by-step0 of 6 done1Preheat the oven to 350 degrees F (175 degrees C).2Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.3Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.4Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.5Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.6Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.Source: TheMealDB
