BIGOS (HUNTER'S STEW)
A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!
Provided by MJ46NY
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 10
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 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. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
- Coat 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. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
- Deglaze 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. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g
BIGOS (POLISH HUNTER'S STEW)
Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.
Provided by Olenka
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h50m
Yield 6
Number Of Ingredients 17
Steps:
- Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
- Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
- Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
- In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
- When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
- Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 54.2 g, Cholesterol 90 mg, Fat 34.8 g, Fiber 12.4 g, Protein 32.9 g, SaturatedFat 10.6 g, Sodium 2486.1 mg, Sugar 18.3 g
POLISH HUNTER'S STEW WITH SAUERKRAUT / BIGOS Z KISZONEJ KAPUSTY
Delicious and easy to prepare sauerkraut hunters stew with pork, smoked sausage, dried mushrooms and apple. The recipe below is a classic recipe for sauerkraut stew with the addition of smoked sausage, dried mushrooms and plums. I used lean pork meat with ham, but you can use a pork shoulder if you prefer.
Provided by Betty Flaga
Categories Main Course
Time 2h
Number Of Ingredients 18
Steps:
- Dice the meat. Dice the onion and fry in oil in a large skillet. Add meat and fry it thoroughly.
- When done, add 500 ml's of hot water, salt, season with pepper and bring to boil. Then add broken dried mushrooms, cover, reduce heat and simmer for about 40 minutes.
- Add bay leaf, allspice, cumin, marjoram, chopped plums, peeled and diced apple and mix.
- Add sauerkraut (if it is too sour, rinse it in a strainer beforehand), pour in 250 ml's of water, mix, cover and cook the cabbage until soft for about 45 minutes . About halfway through the cooking, add the peeled sausage and cut into pieces. At the end, add tomato paste.
- Brown the flour in a dry pan, when it begins to brown, add a tablespoon of butter and stir until the butter dissolves. Keep the pan over low heat and add a few tablespoons of hunters stew gradually, stirring constantly. Transfer the contents of the roux back to the skillet, mix everything together and bring to a boil. Serve hot. Enjoy!
Nutrition Facts : Calories 518 kcal, ServingSize 1 serving
BIGOS - POLISH SAUERKRAUT STEW
Make and share this Bigos - Polish Sauerkraut Stew recipe from Food.com.
Provided by Hugce
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice kielbasa into 1 inch rounds; brown in skillet.
- Brown the onions.
- Drain juice from sauerkraut and add 1 to 2 tablespoons sugar.
- In a large casserole, make layers of sliced potatoes, sauerkraut, kielbasa, and onions.
- Mix soup with 1/2 cup water and pour over other ingredients.
- Sprinkle with caraway seeds.
- Cover and bake at 375 degrees for about 1 hour.
- Uncover and bake an additional 15 to 20 minutes until top is brown.
Nutrition Facts : Calories 507.4, Fat 25.3, SaturatedFat 8.7, Cholesterol 53, Sodium 2005.5, Carbohydrate 54, Fiber 9.6, Sugar 7.2, Protein 17.9
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- In a large pot heat up 3 tablespoons of the oil, add the caraway seeds, juniper and allspice berries, bay leaf and onion and gently fry for 3 minutes stirring often
- Add the sauerkraut, cabbage, prunes, tomato paste, mushrooms, marjoram, paprika, pepper to taste and half of the water and stir to combine. Close the lid, bring to the boil then simmer for 1 hour.
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- Rinse the sauerkraut and chop it. Place it in large pot and submerge with water, cook it for about an hour, adding water if needed so that the sauerkraut is fully covered. After fully cooked, let the water reduce by half;
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- Cube the bacon, if necessary. Chop the onion finely. Cut the pork into cubes. Rinse the sauerkraut and let it drain in a sieve. Chop the white cabbage. Chop the tomatoes. Slice the cabanossi.
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- Heat the remaining tablespoon oil over high heat and add the pork and beef. Sear on 2-3 sides and cook for a further 2 minutes. Add sauerkraut together with the cooked chorizo, speck and onion and all the remaining ingredients. Mix well. Cover with a lid, bring to a boil then lower heat and simmer for 1-2 hours or until meat is tender and falling apart to the touch.
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