Traditional Bigos:-
Hunters Stew Serves 8-10 people
Ingredients:

100gr dried mushrooms
200gr Chopped bacon
0.5 kg Fresh Pork but , cubed 1cm thick .
salt and pepper, to taste
250gr smoked kielbasa, cut into 1cm cubes .
1 tsp. caraway seeds
8 whole allspice berries
2 large white onions, diced
1 tsp chopped fresh garlic
3 bay leaves
1⁄2 cup tomato paste
3 tbsp. flour
2 kg . sauerkraut, drained
6 cups beef stock
1/2 cup red wine

100 gr dried mushrooms 200 gr Chopped bacon 0 5 kg Fresh Pork but , cubed 1cm thick . 250 gr smoked kielbasa, cut into 1cm cubes . 1 tsp caraway seeds 8 whole allspice berries 2 large white onions, diced 1 tsp chopped fresh garlic 3 bay leaves 1 ⁄2 cup tomato paste 3 tbsp flour 2 kg . sauerkraut, drained 6 cup s beef stock 1/2 cup red wine

How To:
• To rehydrate the mushroom , cover the mushroom with boiling water and set aside for about an hour , don't forget to cover the dish . After the mushroom are soft , chop them up and set aside.
• In a deep sauce pan , fry the bacon until golden brown , about 10-12 minutes. Get the bacon out and start browning the diced pork in the bacon fat, season with salt and pepper , fry until the pork is golden brownl, after the pork is all done remove from pan and move to the kielbasa, brown the kielbasa for about 5-7 min . Now you have a big pile of fried meat ))
• To the same pan that we cooked all the meats in , add the onion ,garlic ,tomato paste ,caraway seeds, allspice and bay leaf. sauté the onion for about 8 minutes until caramelized, add the flour and stir until smooth, add the sauerkraut and cook until slightly wilted about 5-8 minutes.
• Combine all the meats , the mushroom and the sauerkraut add the beef stock ,red wine, season with salt and pepper stir to combine, bring to a soft boil , reduce to medium heat and cook covered for about 30 minutes stirring occasionally.
• Chefs tip: You can use any meats available to you. the more variety the better.
• Enjoy.