Authentic Polish hunter stew recipe

Preparation time: 2 hours 20 minutes
Serves: 6 people
Difficulty level: cooking marathoner

Ingredients

  • 1,5 kg of sauerkraut
  • 2 finely chopped onions
  • 2 tablespoons of oil
  • Piece of typical sausage (cut into slices)
  • 250 g of boneless beef (cut into cubes)
  • 250 g of veal (cut into cubes)
  • 100 g of bacon (cut into cubes)
  • 150 ml of red wine
  • 3 tablespoons of tomato concentrate
  • 1-2 handfuls of dried mushrooms
  • 1-2 handfuls of prunes
  • 2 bay leafs
  • 3 seeds of allspice
  • 1 teaspoon of marjoram
  • 1 teaspoon of cumin
  • Salt and pepper

What to do

Start with washing the sauerkraut and then squeezing out all the liquid you can. Put it in a biggest pot you can find and pour boiling water over it. Add prunes, bay leaves and allspice. Then simmer it all for at least 50 minutes (wait until the cabbage is tender). Meanwhile, soak dried mushrooms in boiling water and leave it. The first checkpoint is behind you, keep going!

Fry the onion until golden. Then add sausage to it and fry for a while longer. In a separate pot (you need a pile of cooking tools and a lot of space but at that point, you probably already know that) boil 1 litre of water. Throw the beef, veal and bacon into the boiling water. Cook for 20 minutes and drain off the meat. You are passing by the second checkpoint, the toughest part is over.

When sauerkraut is soft, add drained off and cut mushrooms, meat and sausage with onion. Cook it all for about 20 minutes, without a cover. If it is too much water, drain off a little. This dish loses a huge amount of water, but what to do – this is what happens during a marathon. Anyway, the third checkpoint is all yours, don’t give up!

Next, pour in the red wine and boil for another 15 minutes. It is all about fluids, so you can drink the rest of the bottle. Season it with marjoram, cumin, salt and pepper. Toss tomato concentrate and heat up. Stir it all, it’s a great exercise for your arm muscles. If it’s too dry, add the water left after soaking the mushrooms.

If you want your hunter stew to be even more delicious, you can leave it cooking for another hour, but you have to keep stirring and pouring water when it gets too dry. By the way – once you’re happy with the final result you can put it inside the bread bowl to make it even tastier!

Comments

Comments are closed.