BIGOS STEW

Bigos Stew image

Provided by Food Network

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound cubed pork (about 80 percent lean; 1-inch cubes)
Salt
1 teaspoon ground black pepper
8 ounces bacon, cut into 1/4-inch strips
8 ounces smoked kielbasa, 1/2-inch slices
1 medium onion, diced
2 tablespoons prune butter or 8 whole prunes
1 tablespoon tomato paste
1 teaspoon caraway seeds
1 teaspoon dried marjoram leaves
1 teaspoon paprika
4 pounds sauerkraut
1 quart chicken broth
1 large carrot, shredded
1 large potato, shredded
Small handful dried mushrooms, rehydrated for 5 minutes in cold water, then drained

Steps:

Preheat oven to 350 degrees F.
Sprinkle the cubed pork generously with salt and pepper. In a large pan or Dutch oven over medium heat, saute bacon, kielbasa and pork until browned, 10 to 15 minutes. Remove bacon, pork and kielbasa from pan and set aside. Reserve the rendered fat.
Add onions to the same pan and saute until translucent, about 5 minutes. Add prune butter and tomato paste. Mix in well, then add caraway, marjoram and paprika and saute for another minute.
Return the meat to the pan, then add the sauerkraut, broth, carrot, potato and mushrooms. Heat over medium heat until the stew begins to bubble. Cover the pan, then transfer to the oven and bake until the vegetables and meat are fork-tender, 1 to 2 hours. Season to taste.