Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Yield: 6 to 8 Servings
This Polish Hunter’s Stew is best served with mashed potatoes! This is a loaded dish that the whole family is going to love! Try this recipe now. Enjoy!
Ingredients:
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4 c shredded cabbage
1 tsp dried marjoram leaves
1/4 lb. sliced cremini mushrooms (2 c)
1/4 c tomato paste
2 lbs. drained sauerkraut (reserve the juice)
1 c (reserved) sauerkraut juice
2 large cloves of garlic, minced
8 whole allspice berries
2 c chopped onion
1/4 lb. beef stew meat
1/3 lb. boneless center-cut pork chop (extra fat removed)
3 oz. kielbasa, sliced
2 bay leaves
3 c chicken stock (I use Swanson unsalted cooking stock)
3 tsp olive oil, divided
Directions:
Place a skillet on the stove and turn the heat to medium-high. Add 2 tbsp of oil and allow it to become hot.
Add the beef and pork into the hot skillet, then cook for about 5 minutes or until they turn brown. Sprinkle salt and pepper to season.
Remove the meats from the skillet and move them onto a clean plate.
Add 1 teaspoon of oil to the same skillet and let it sizzle. Add the garlic and onions, then sauté for a few minutes until aromatic and soft.
Add the mushrooms and sauté for about 2 minutes or until soft.
Add the cabbage and stir-fry for another 2 minutes.
In a bowl, add chicken stock and tomato paste. Stir until well blended. Pour the mixture into the skillet and stir to combine.
Make sure to scrape the skillet to get the browned bits.
Put the meats back into the skillet together with the rest of the ingredients. Stir everything until well incorporated.
Cover the skillet with the lid, then simmer everything for about 2 hours. Check and stir occasionally.
Use two forks to shred the meats into small pieces. Dish out!
Serve and enjoy!
Ingredients
- 4 c shredded cabbage
- 1 tsp dried marjoram leaves
- 1/4 lb. sliced cremini mushrooms (2 c)
- 1/4 c tomato paste
- 2 lbs. drained sauerkraut (reserve the juice)
- 1 c (reserved) sauerkraut juice
- 2 large cloves of garlic, minced
- 8 whole allspice berries
- 2 c chopped onion
- 1/4 lb. beef stew meat
- 1/3 lb. boneless center-cut pork chop (extra fat removed)
- 3 oz. kielbasa, sliced
- 2 bay leaves
- 3 c chicken stock (I use Swanson unsalted cooking stock)
- 3 tsp olive oil, divided
Instructions
Place a skillet on the stove and turn the heat to medium-high. Add 2 tbsp of oil and allow it to become hot.
Add the beef and pork into the hot skillet, then cook for about 5 minutes or until they turn brown. Sprinkle salt and pepper to season.
Remove the meats from the skillet and move them onto a clean plate.
Add 1 teaspoon of oil to the same skillet and let it sizzle. Add the garlic and onions, then sauté for a few minutes until aromatic and soft.
Add the mushrooms and sauté for about 2 minutes or until soft.
Add the cabbage and stir-fry for another 2 minutes.
In a bowl, add chicken stock and tomato paste. Stir until well blended. Pour the mixture into the skillet and stir to combine.
Make sure to scrape the skillet to get the browned bits.
Put the meats back into the skillet together with the rest of the ingredients. Stir everything until well incorporated.
Cover the skillet with the lid, then simmer everything for about 2 hours. Check and stir occasionally.
Use two forks to shred the meats into small pieces. Dish out!
Serve and enjoy!
