Скачать с ютуб Slow Cooker Hunter's Stew - Bigos z Wolnowaru - Recipe в хорошем качестве

Slow Cooker Hunter's Stew - Bigos z Wolnowaru - Recipe

Bigos is considered the national dish of Poland. I t's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season. Today we are going to prepare it in a slow cooker. I hope you enjoy! Here is a Bigos recipe if you don't have a slow cooker:    • Hunter's Stew - Bigos - Ania's Polish...   Przepis po polsku:    • Bigos z Wolnowaru   Subscribe to my channel for new recipes every week: http://www.youtube.com/subscription_c... Full recipe with all ingredients and instructions you can find at: http://www.inaniaskitchen.com/2014/02... You can visit me on Facebook at:   / inaniaskitchen   Music: "When The Wind Blows" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/b... It would mean a world to me if you subscribe :) Ingredients: 1 cup pitted prunes 100 g 1 cup dried wild or porcini mushrooms 20 g 1 cup beef stock 2 tablespoon vegetable oil 1 medium onion, chopped 1 small head fresh cabbage, chopped 500 g sauerkraut, rinsed well and drained 250 g smoked Polish sausage, cut into 1-inch pieces 250 g smoked bacon, cut into 1-inch pieces 600 g boneless pork meat, cut into 1-inch pieces 1 can of crushed tomatoes 400 g 1 cup dry red wine 2 bay leafs Salt and black pepper to taste Instructions: Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. Chop the mushrooms and prunes, set aside reserving soaking liquid. Drain and rinse the sauerkraut. Reserve the liquid in case the stew comes out too mellow. Chop the fresh cabbage and add to the slow cooker together with rinsed sauerkraut and a cup of beef stock. Cover and start the slow cooker. Chop the onion and sauté in vegetable oil for few minutes. Remove with a slotted spoon. Add chopped bacon to a frying pan and fry for few minutes, add chopped sausage and continue frying for couple more minutes. Remove from the frying pan with a slotted spoon. Add chopped pork to the remaining fat and fry just until golden brown. When cabbage has collapsed by half, add meats, onion, tomatoes, wine, bay leaf, dried mushrooms and prunes together with the soaking liquid. Mix well. Cover and set your slow cooker to the desired temperature. When ready to serve, remove bay leaf. Accompany with whole, peeled and boiled potatoes or fresh bread. The Hunters Stew is best served the next day and it freezes well. Enjoy!