BIGOS - POLISH HUNTER'S STEW
This is nicknamed in English "Hunter's Stew". It is a staple in my family's cooking and my mother makes the best (as I pretty much say about any of my mother's recipes I post, lol!) Bigos is best when it is ready a few hours ahead of serving, so it has time for the flavors to "meld". For the meat choice, you can use pork,...
Provided by Monica H
Categories Beef
Time 2h35m
Number Of Ingredients 15
Steps:
- 1. If using dried mushrooms, put in bowl and cover with hot / boiling water. Let sit for 30 minutes to soften. Drain.
- 2. Cube meat. Toss in flour.
- 3. Use your heavy stock pot or big pot. Sautee onions in olive oil until carmelized. Remove from pot.
- 4. Add meat to pot(may have to do batches). If pot has dried out, add a little more olive oil. Remove meat from pan.
- 5. Deglaze pot with wine or balsamic vinegar. Return meat to pot and add onions as well as all the rest of the ingredients.
- 6. Bring to a boil. Then, cover and let simmer for 2 hours, or until meat is very tender. Turn off heat and halfway uncover the pot. Let it sit like that for 30-40 minutes for flavors to combine, meat to rest, and sauce to thicken.
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