Ingredients

• 40 g dried mushrooms
• 200 g bacon
• 400 g pork stew meat
• 400 g beef stew meat
• 3 tablespoons oil
• 1 litre beef stock
• 1 kg fresh white cabbage
• 500 g sauerkraut (weight after squeezing out the liquid)
• 100 g prunes
• 2 onions
• 250 g good sausage, such as farmhouse kielbasa
• 1 tablespoon tomato paste
• seasoning: 3 each of bay leaves, allspice berries, and juniper berries, plus 1/2 teaspoon caraway seeds and a pinch of hot paprika or chili flakes

Preparation

1. Break the dried mushrooms into pieces, pour over a glass of warm water, and set aside to soak.
2. Get a large heavy-bottomed pot and a large skillet ready. Cut the bacon into small cubes. Cut all the meat into small cubes.
3. Pour 1 tablespoon of oil into the hot skillet, add the bacon, and fry for about 5 minutes, stirring occasionally, then transfer to the pot.
4. Pour the second tablespoon of oil into the skillet and brown the meat in batches, then transfer it to the pot with the bacon.
5. Put the pot with the browned meat on the heat, pour in the stock (hot, ideally), and bring to a boil. Cover and cook for about 45 minutes.
6. Finely shred the fresh cabbage, discarding the core. Add it to the pot with the meat and stir. Cover and cook for about 1/2 hour.
7. Keeping the bigos at a simmer, add the mushrooms along with their soaking water, the squeezed sauerkraut, chopped prunes, and the seasoning. Mix thoroughly and cook for about another 1/2 hour.
8. Dice the onions, then sauté them in a skillet in 1 tablespoon of oil until translucent. Transfer to the pot with the meat.
9. Peel the sausage casing, cut into cubes or slices, and fry in the skillet, then add to the bigos.
10. Add the tomato paste, mix thoroughly, cover, and cook for about 1 hour. Stir occasionally and check that the bigos isn't sticking to the bottom. Season with pepper and, if needed, salt.