Traditional Polish Hunter’s Stew
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
Oil for sauteing
1 oz. dried porcini mushrooms
1 – 1 ½ cups water for soaking dried mushrooms
12 oz. thick-cut bacon, chopped
2 (14 oz.) packages kielbasa sausage, cut into roughly ¼-inch thick half-moons
1 medium yellow onion, diced
3 carrots, peeled and diced
3 garlic cloves, minced
1 ½ lbs. green cabbage, shredded
32 oz. Frank’s Kraut, drained
12 oz. fresh button or baby bella mushrooms, sliced
2 tbsp. tomato paste
½ cup dried prunes, roughly chopped
2 bay leaves
1 tsp. sweet paprika
1 tsp. marjoram
1 tsp. dried basil
1 tsp. caraway seeds
¼ tsp. nutmeg
Salt to taste
Black pepper to taste
4 dried allspice berries
4 dried juniper berries (optional)
2 – 4 cups beef stock
1 cup dry red wine
Instructions
- Add the dried porcini mushrooms to a bowl and cover with 1 to 1 ½ cups water, making sure all the mushrooms are submerged. Let soak for 20 minutes and then drain, reserving both the mushrooms and water. If there is any debris in the water, strain through a fine mesh sieve. Set aside.
- Meanwhile, add the bacon to a large dutch oven or stock pot and set over medium heat. Cook, stirring often, until the bacon is crispy; about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate (do not remove the bacon fat). Next, add the kielbasa to the pot and cook, stirring occasionally, until browned; about 5 to 8 minutes. Using a slotted spoon, transfer the kielbasa to the same plate as the bacon.
- Add the onion and carrots to the pot and sprinkle with a few dashes of salt and pepper. Sauté, stirring occasionally, in the bacon fat until the vegetables are tender, about 8 to 10 minutes. Mix in the garlic and cook just until fragrant, about 1 minute. Using a slotted spoon, transfer the vegetables to a plate or bowl.
- At this point, add a good splash of sauté oil to the pot if most of the bacon fat has been used up. Add the shredded cabbage and toss with the oil/fat. Cook, stirring occasionally, just until the cabbage is shiny and slightly wilted; about 5 to 8 minutes.
- Transfer the wilted cabbage to a plate or bowl and add the kraut to the pot. Cook, stirring occasionally, until the kraut begins to brown; about 8 to 10 minutes.
- Add the wilted cabbage back into the pot along with the carrots and onion, kielbasa, and bacon. Stir. Next, add the fresh mushrooms, dried mushrooms, reserved mushroom water, tomato paste, and prunes. Mix well. Add the bay leaves, sweet paprika, marjoram, dried basil, caraway seeds, nutmeg, salt, pepper, allspice berries, and juniper berries (if using). Add 2 cups of beef stock and the red wine. Mix well.
- Bring the mixture to a boil. Reduce the heat to low, partially cover, and let cook on a very low simmer for 3 to 4 hours. Check the stew occasionally to stir and add more beef stock if it begins to dry out too much. It should be a very thick stew but not dry. Towards the end of cooking, taste and add salt and pepper as needed.
- This stew can be served immediately but is even better the next day! If you make it ahead of time, simply let the stew cool to room temperature and then place in the refrigerator overnight. Reheat slowly over low/medium heat and let simmer, uncovered, until heated through. You can also let the stew simmer on the stove for another hour or two after reheating.
