Bigos (Hunters Stew)

Instructions

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

2- Heat a large pot over medium heat.

3- Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned.

4- Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

5- Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown.

6- Use a slotted spoon to transfer the pork to the casserole.

7- Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut.

8- Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes.

9- Do not let the vegetables brown.

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

11- Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.

12- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes.

13- Heat through just until boiling.

14- Pour the vegetables and all of the liquid into the casserole dish with the meat.

15- Cover with a lid.

16- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.