Chef Johns Bigos Polish Hunters Stew

Ingredients

• 0.25 cup dried porcini mushrooms
• 0.5 cup warm water
• 2 tablespoons unsalted butter
• 2 cups packed, drained sauerkraut (not rinsed)
• 1 small head green cabbage, quartered and sliced
• 4 strips bacon, cut into 1-inch pieces
• 1 pound pork shoulder, cut into 1 1/2-inch pieces
• 1 pound boneless beef chuck, cut into 1-inch pieces
• 1 pound Polish sausage links, sliced (or any other sausage)
• 1 large onion, peeled and chopped
• 3 pitted prunes, diced
• 1 cup dry red wine
• 1 teaspoon paprika
• 0.5 teaspoon caraway seeds
• 1 teaspoon dried thyme leaves
• 0.25 teaspoon allspice
• 1 large bay leaf
• freshly ground black pepper
• salt to taste

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