Authentic Polish hunter stew recipe

Preparation time: 2 hours 20 minutes
Serves: 6 people
Difficulty level: cooking marathoner

Hunter Stew


1,5 kg of sauerkraut
2 finely chopped onions
2 tablespoons of oil
Piece of typical sausage (cut into slices)
250 g of boneless beef (cut into cubes)
250 g of veal (cut into cubes)
100 g of bacon (cut into cubes)
150 ml of red wine
3 tablespoons of tomato concentrate
1-2 handfuls of dried mushrooms
1-2 handfuls of prunes
2 bay leafs
3 seeds of allspice
1 teaspoon of marjoram
1 teaspoon of cumin
Salt and pepper

What to do

As you can see, the list of ingredients is quite long, so better take to the grocery a lot of shopping bags and strong, helpful friend. When everything is bought, prepare yourself for a marathon of cooking. Stretch, wear an apron and you are ready to cook.

Start with washing the sauerkraut. Then hug it strongly. It tastes better when it feels loved, plus you get rid of excess water. Put it in a giant pot and pour boiling water there. Add prunes, bay leafs and allspice. Then simmer it all for at least 50 minutes (wait until everything is tender). Meanwhile pour dried mushrooms boiling water in a small pot and leave it. First checkpoint is behind you, keep going!

Fry the onion a bit. Then add sausage to it and fry for a while longer. In a separate pot (you need a pile of cooking tools and a lot of space but at this moment you probably already know that) boil 1 litre of water. Throw the beef, veal and bacon in to the boiling water. Cook for 20 minutes and drain off the meat. You are passing by the second checkpoint, the toughest part is over.

When sauerkraut is soft, add drained off and cut mushrooms, meat and sausage with onion. Cook it all for about 20 minutes, without a cover. If it is too much water, drain off a little. This dish loses a huge amount of water, but what to do – this is what happens during a marathon. Anyway, the third checkpoint is all yours, don’t give up!

Next pour in the red wine and boil for another 15 minutes. It is all about fluids, so you can drink the rest of the bottle. Season it with marjoram, cumin, salt and pepper. Toss tomato concentrate and heat up. Stir it all, it’s a great exercise for your arm muscles. If the mishmash is too dry, add the water left after the mushrooms. And that way you have managed to end this task!

If you want your hunter stew to be even more delicious, you can leave it cooking for another hour, but you have to keep stirring and pour water, when it’s too dry. Anyway, enjoy your precious meal.
By the way – once you’re finished you can put it inside the bread, to make it even tastier!


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