Bigos (estofado polaco de cazadores)

Ingredientes

• 1/3 cup (40g) dried porcini mushrooms
• 1 cup (240ml) boiling water
• 6 strips Turkey Bacon, diced
• 1 lb (450g) kielbasa sausage, cubed
• 4 kabanos sausage, cut into small pieces
• 1 lb (450g) beef (loin or shoulder), fat removed, cubed
• 2 medium onions, diced
• 1 small white cabbage, cored and shredded
• 6 cups (800g) sauerkraut, drained
• 10 prunes, halved
• 2 tbsp tomato paste
• 3 bay leaves
• 1 tbsp caraway seeds
• 1/2 tsp allspice (or 4 allspice berries)
• 3 juniper berries (optional)
• 2 cups (480ml) Polish beef broth (or dry red apple vinegar / more stock)
• 1 cup (240ml) beef stock (low sodium)
• Salt and pepper to season

Preparación

1. 1

   Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.

2. 2

   Pan fry the Turkey Bacon in a large casserole or saucepan until it starts to crisp up a little.

3. 3

   Add the diced sausages to the pan and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer them to your slow cooker.

4. 4

   Brown the beef in the same pan. Add a bit of oil so it doesn’t stick; you may need to do this in batches. Transfer to the crockpot afterward.

5. 5

   Add onions to the pan with more oil if needed. Cook while stirring for 5 minutes. Add shredded cabbage and cook for another 5 minutes.

6. 6

   Add prunes, porcini mushrooms with their liquid, sauerkraut, tomato paste, bay leaves, seasonings, beef broth, and beef stock into your slow cooker. Stir everything quickly before covering.

7. 7

   Cover your slow cooker and cook on LOW setting for 8-10 hours. Once ready, discard bay leaves and check seasoning. Serve hot with rye bread or over mashed potatoes.