Polishby TheMealDBBigos (Polish hunter's stew)Keep screen onSaveShareIngredients1 sliced White Cabbage250ml Beef Stock100g Mushrooms2 tablespoons Lard400g German Sausages250g Bacon2 chopped Onion750g Beef200g Prunes1 Bay Leaf2 Cloves12 Peppercorns4 Juniper Berries4 Allspice Berries90 ml Red Wine2 tablespoons Tomato PureeStepsStep-by-step0 of 4 done1Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.2Cut 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.3Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool.4Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.Source: TheMealDB
