Polish Hunter's Stew - Bigos.

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Ingredients of Polish Hunter's Stew - Bigos

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

Polish Hunter's Stew - Bigos instructions

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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