Authentic Bigos
1/4 cup dried mushroom
1 cup pitted prune
8 ounces lean pork
16 ounces chuck steaks
8 ounces kielbasa or 8 ounces any other Polish sausage
1/4 cup all-purpose flour
2 onions , sliced
3 tablespoons olive oil
1/4 cup dry madeira wine
2 lbs sauerkraut , rinsed
4 tomatoes , chopped
4 cloves
1 cinnamon stick (2-in piece)
2 bay leaves
1/2 teaspoon dried dill
2 1/2 cups stock
1 1/2 lbs sweet potatoes
1/4 cup chopped fresh parsley
salt and pepper
Cover prunes and dried mushrooms in boiled water. Let stand for 30 minutes then drain.
Cut all meats into 1-inch cubes, put in a zip loc bag, add the flour, close the bag and shake.
Saute the onions in the oil until soft. Remove.
Add the meat and brown in batches. Remove and set aside. Add the wine and simmer for 2 minutes stirring.
Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms and prunes. Pour in the stock and season with salt and pepper.
Bring to a boil, lower the heat, cover and simmer for 1 1/2 - 2 hours. Uncover for the last 20 minutes to let the liquid evaporate.
In the meantime, peel and cut the potatoes into 1-in cubes. Boil them in water until tender, drain and toss with parsley.
Add potatoes to bowl and top with the stew, sprinkle with parsley.
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