Bigos (Hunters Stew)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 180°C / 350°Fdegrees F (175 degrees C).
2. 2Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned.
3. 3Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
4. 4Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole.
5. 5Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Lower the heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
6. 6Deglaze 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.
7. 7SeasonSeason with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; let it cook for 1 minute.
8. 8Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling.
9. 9Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
10. 10BakeBake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.