4 slices of hickory smoked bacon, 1 1/2 teaspoons dried marjoram chopped 1 teaspoon allspice 2 yellow onions, chopped 1 large bay leaf 1 pound Kielbasa sausage, quartered 2 tablespoons sweet paprika 1 pound beef or pork stew meat, cubed 1 teaspoon caraway seeds, crushed 2 cups mushrooms, sliced (wild is best) Pinch of cayenne 4-5 large garlic cloves Salt & pepper, to taste 3-4 medium carrots, diced 1 cup dry red wine 1 1/2 pounds drained German sauerkraut 4 cups beef stock (do not rinse) 1 can diced tomatoes (optional) 5 cups cabbage, shredded Mushroom powder (optional) 1 1/2 teaspoons dried thyme 1 cup prunes, chopped

1. Place the chopped onions and raw bacon in a large stock pot on medium heat. Cover, mixing occasionally, until the onions start to brown. Add the mushrooms and cook until soft. Do not make the bacon crispy.

2. Add the sausage and all of the meat, mixing and browning. If you need more fat, add olive oil. Do not over cook the meat, just brown it on the outside.

3. Add all the rest of the ingredients, except the prunes, to the meat mixture. If there is not enough room, add the cabbage first and let it reduce some before adding the rest of the ingredients.

4. Cook for 2 to 3 hours on low until the liquid is reduced and the consistency becomes more like a thick stew. Mix the Bigos every 20 minutes or so and make sure it doesn’t get too dry. You can add more red wine or broth, if needed. Bigos should always be juicy. Taste the dish and add more paprika or pepper, if needed. Keep in mind that Bigos will not reach its full flavor until the next day.

5. When it’s finished cooking, add the prunes. Mix thoroughly and heat for another 10 minutes, until the prunes are soft. Store in the fridge until the next day to allow all the flavors to blend. When ready, reheat the Bigos and serve.