Delicious home made Polish meals. Yum! Smacznego!

Ingredients

• 1 ½ c of dried mushrooms + about 1 ½ c of water for soaking
• About 1 lb / 500 g of beef and / or pork (or leftover roast)
• 2-3 tbsp of oil
• 6 strips of smoked bacon
• 1 large onion
• 8 oz / 225 g of fresh button mushrooms
• 1 small cabbage
• About 1 lb / 500 g of smoked sausage, diced
• 1 c / 250 ml of chicken / beef / vegetable stock
• 6 oz / 170 g of tomato paste (or ⅓ c of ketchup or one 14 oz / 410 g can of stewed tomatoes
• 3 tsp of salt
• 4-5 bay leaves
• 1 garlic clove
• 10 whole peppercorns and allspice berries (each)
• ½ tsp of ground pepper
• About 56 oz / 1.5 kg of sauerkraut

Instructions

1. Soak died mushrooms for about 1 hour. When soft, chop (reserve water from soaking mushrooms).
2. If using raw meat, cut into bite size pieces, sprinkle with salt and pepper. In a large pot (4 - 5 quart), heat oil and sear meat.
3. Remove meat from pan, add cubed bacon and render for a few minutes. Add onion and sliced fresh mush- rooms. Sauté until golden brown, for about 3 minutes. In the meantime, thinly slice fresh cabbage.
4. When onions and mushrooms are cooked, add fresh cabbage to the pot, return the cooked beef / pork, and add chopped dried mushrooms. Add diced sausage and stock, tomato paste, salt (about 2 teaspoons) bay leaves, garlic, peppercorns, allspice berries, ground pepper and mix.
5. Cover and cook on medium to medium-low heat for about 15 minutes (until cabbage is soft). Stir occasionally.
6. Add sauerkraut, mix, cover and cook for another 1.5 hours. Best if cooked again (for about 1 hour) the next day.

Notes:

This dish can alternatively be prepared with wild game or without any meat at all. Enjoy with bread, or as a side dish.

!CLICK HERE WATCH HOW TO COOK BIGOS!