Bigos (Hunters Stew)

Preheat the oven to 350 degrees F (175 degrees C).

Chauffer a large pot over medium Chauffer

Ajouter the Bacon and kielbasa; Cuire and Remuer until the Bacon has rendered its fat and Saucisse is lightly browned

Use a slotted spoon to Retirer the meat and transfer to a large casserole or Dutch oven.

Coat the cubes of Porc lightly with Farine and Frire them in the Bacon drippings over medium-high Chauffer until golden brown

Use a slotted spoon to transfer the Porc to the casserole

Ajouter the Ail, Oignon, carrots, fresh mushrooms, cabbage and sauerkraut

Reduce Chauffer to medium; Cuire and Remuer until the carrots are soft, about 10 minutes

Do not let the vegetables brown.

Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and Farine that are stuck to the bottom

Assaisonner with the bay leaf, Basilic, marjoram, paprika, Sel, Poivre, caraway seeds and cayenne Poivre; Cuire for 1 minute.

Mélanger in the dried mushrooms, hot Poivre sauce, Worcestershire sauce, Bœuf stock, Tomate paste and tomatoes

Chauffer through just until boiling

Verser the vegetables and all of the liquid into the casserole dish with the meat

Couvrir with a lid.

Cuire au four in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.