Easiest Way to Prepare Eric Ripert Polish Hunter's Stew - Bigos

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, polish hunter's stew - bigos. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Polish Hunter's Stew - Bigos is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Polish Hunter's Stew - Bigos is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have polish hunter's stew - bigos using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Polish Hunter's Stew - Bigos:

1. Prepare 1/2 pork tenderloin, cut into 1” pieces
2. Get 3 links fresh Polish or sweet Italian sausage
3. Make ready 4 tablespoons olive oil
4. Take 1/2 pound baked ham, cut into 1/2 inch pieces
5. Get 1 large can of sauerkraut, drained and rinsed
6. Make ready 1 onion, coarsely chopped
7. Make ready 2 cloves garlic, minced
8. Prepare 1 package Baby Bella mushrooms, sliced
9. Take 1/2 medium cabbage (kapusta), coarsely chopped
10. Take 1-2 tablespoons butter
11. Prepare 2-3 cups chicken stock
12. Make ready 1/2 can Campbell’s Cream of Mushroom soup
13. Get Salt and pepper

Instructions to make Polish Hunter's Stew - Bigos:

1. In a large frying pan brown sausage in olive oil. Remove and transfer to large soup pan. Do the same with the pork pieces.
2. Sauté onions and garlic until golden in the frying pan. Add mushrooms, sauté for 10 minutes, add cabbage, sauté for 10 minutes.
3. Add butter as necessary to keep vegetables from sticking. Transfer to soup pan.
4. Add the ham pieces to the soup pan.
5. Drain and rinse sauerkraut. Add to soup pan.
6. Stir in 2 cups of chicken stock. Add additional stock if you want a soupier stew. Bring to boil, and then simmer for 30 minutes to one hour. Stir in mushroom soup. Salt and pepper to taste. - Turn off heat.
7. Stew can be served immediately, but even better if allowed to cool and refrigerated overnight and reheated.
8. Boiled potatoes and a good loaf of deli seeded rye bread go well with this dish.

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