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
HUNTER'S SAUSAGE AND SAUERKRAUT STEW
Categories Slow Cooked, Soups and Stews
Number Of Ingredients 18
Steps:
- Into a preheated broiler, place bell peppers on a small baking sheet
- Roast, turning frequently, until skins are blackened, about 5 minutes
- Let stand until peppers are cool
- Remove and discard skins, stems, and seeds
- Place in a blender with the tomatoes and blend until smooth
- Season chicken thighs with salt and pepper
- Melt butter in a large Dutch oven over medium
- Add chicken thighs, and cook until browned
- Transfer chicken to a plate
- Add cottage bacon to Dutch oven, and cook, stirring, until bacon begins to render
- Add onion and mushrooms, and cook until onion begins to turn golden
- Stir in fennel, leek, garlic, and smoked paprika, and cook 2 minutes
- Add kielbasa and dill, cook until sausage is heated through, 3 to 4 minutes
- Return chicken to Dutch oven
- Add wine, bring to a boil, and cook until liquid is reduced by half
- Add pepper-tomato mixture, and bring to a simmer
- Add stock and sauerkraut
- Bring to a simmer, reduce heat, and simmer gently until vegetables are tender and chicken shreds easily
- Serve
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
HUNTERS POLISH SAUSAGE SAUERKRAUT STEW
Make and share this Hunters Polish Sausage Sauerkraut Stew recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Time 4h45m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Soak the mushrooms in 1/4 cup water for 2 hours.
- Bring to boil and simmer for 1/2 hour.
- Slice.
- Wash the sauerkraut and squeeze it.
- Add mushrooms and the liquid in which they were cooked.
- Add the apples, the tomatoes, peppercorns, and bay leaf.
- Cover and simmer for 1 hour and 15 minutes.
- Add the meat and the bacon, simmer 1 hour longer.
- It is best reheated.
- Served with steamed potatoes or rye bread.
Nutrition Facts : Calories 247.5, Fat 13.6, SaturatedFat 4.4, Cholesterol 19.6, Sodium 1449.7, Carbohydrate 27.1, Fiber 8.8, Sugar 10.4, Protein 7.2
POLISH HUNTER'S STEW
This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats and poultry are only a suggestion. Literally any meats, fowl or game may be used and the dish is better when reheated. Turkey leftover from Thanksgiving would be a good use of this recipe.
Provided by Steve P.
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon until well browned and crisp.
- Remove bacon and reserve.
- Add onion to bacon drippings and saute until golden.
- Add mushrooms and saute briefly.
- Add flour, mix, then add wine and deglaze pan.
- Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.
- Place in a 350 degree oven with cover until meats are tender.
- Serve with a dolop of sour cream.
- NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
- Literally any meats, fowl or game may be used and the dish is better when reheated.
- Turkey leftover from Thanksgiving would be a good use of this recipe.
- Additional cabbage may be added besides the sauerkraut if desired.
Nutrition Facts : Calories 250.2, Fat 15.1, SaturatedFat 5.2, Cholesterol 29.5, Sodium 1778, Carbohydrate 16.2, Fiber 7.3, Sugar 5.8, Protein 8.7
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- Preheat broiler. Place bell peppers on a small baking sheet, and roast under broiler or directly over a gas flame, turning frequently, until skins are blackened, about 5 minutes. Transfer to a medium heatproof bowl, and cover tightly with plastic wrap. Let stand until peppers are cool enough to handle, about 10 minutes. Remove and discard skins, stems, and seeds; place in a blender. Add tomatoes; process until smooth.
- Season chicken to taste with salt and pepper. Melt butter in a large Dutch oven over medium-high. Add chicken thighs, and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
- Add bacon to Dutch oven, and cook, stirring, until bacon begins to render, about 2 minutes. Add onion and mushrooms, and cook, stirring occasionally, until onion begins to turn golden, about 5 minutes. Stir in fennel, leek, garlic, and paprika, and cook 2 minutes. Add kielbasa, dill, and parsley. Cook, stirring, until sausage is heated through, 3 to 4 minutes.
- Return chicken to Dutch oven. Add wine, bring to a boil, and cook until liquid is reduced by half, about 5 minutes. Add pepper mixture, and bring to a simmer. Add stock and sauerkraut; stir to combine. Bring to a simmer, reduce heat, and simmer gently until vegetables are tender and chicken shreds when prodded with a fork, about 45 minutes. Season to taste with salt, and serve.
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