BIGOS (HUNTER'S STEW)

Bigos (Hunter's Stew) image

Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request.

Provided by Lorac

Categories Stew

Time 2h30m

Yield 1 stew

Number Of Ingredients 12

Ingredients

1/2 lb pork
1/2 lb veal
1/2 lb beef
1/2 lb lamb
1/2 lb venison (optional)
1/2 lb mushroom, cooked
1 large onion, chopped
1/4 lb bacon
1/2 lb Polish sausage, cut in small pieces
1 quart sauerkraut, rinsed and drained
1/2-1 cup water or 1/2-1 cup vegetable stock
salt and pepper

Steps:

In a very large skillet, fry the bacon.
Add onion, mushrooms and meat and fry until meat is lightly browned.
Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
Add more liquid if needed.
Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
Season with salt and pepper and serve with steamed potatoes and crusty rye bread.

Nutrition Facts : Calories 4128.9, Fat 337.7, SaturatedFat 130.3, Cholesterol 957.3, Sodium 7169.9, Carbohydrate 50.2, Fiber 21.3, Sugar 21, Protein 215.8