Name: Bigos (Hunter's Stew)
Prep time: 45 min
Cook time: 45 min
Yield: 10
Ingredients: Kielbasa sausage, sliced into 1/2 inch pieces - 1 pound; Hickory-smoked bacon - 2 thick slices; Cubed pork stew meat - 1 pound; All-purpose flour - ¼ cup; Shredded green cabbage - 4 cups; Carrots, diced - 2; Onion, diced - 1; Sliced fresh mushrooms - 1 ½ cups; Garlic, chopped - 3 cloves; Sauerkraut, rinsed and well drained - 1 (16 ounce) jar; Dry red wine - ¼ cup; Bay leaf - 1; Sweet paprika - 1 tablespoon; Dried basil - 1 teaspoon; Dried marjoram - 1 teaspoon; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Caraway seed, crushed - ⅛ teaspoon; Cayenne pepper - 1 pinch; Beef stock - 5 cups; Canned diced tomatoes - 1 cup; Dried mushrooms - ½ ounce; Canned tomato paste - 2 tablespoons; Bottled hot pepper sauce - 1 dash; Worcestershire sauce - 1 dash

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Bigos (Hunter's Stew)

1. Kielbasa sausage, sliced into 1/2 inch pieces - 1 pound

2. Hickory-smoked bacon - 2 thick slices

3. Cubed pork stew meat - 1 pound

4. All-purpose flour - ¼ cup

5. Shredded green cabbage - 4 cups

6. Carrots, diced - 2

7. Onion, diced - 1

8. Sliced fresh mushrooms - 1 ½ cups

9. Garlic, chopped - 3 cloves

10. Sauerkraut, rinsed and well drained - 1 (16 ounce) jar

11. Dry red wine - ¼ cup

12. Bay leaf - 1

13. Sweet paprika - 1 tablespoon

14. Dried basil - 1 teaspoon

15. Dried marjoram - 1 teaspoon

16. Salt - ¼ teaspoon

17. Ground black pepper - ⅛ teaspoon

18. Caraway seed, crushed - ⅛ teaspoon

19. Cayenne pepper - 1 pinch

20. Beef stock - 5 cups

21. Canned diced tomatoes - 1 cup

22. Dried mushrooms - ½ ounce

23. Canned tomato paste - 2 tablespoons

24. Bottled hot pepper sauce - 1 dash

25. Worcestershire sauce - 1 dash

How to cook deliciously - Bigos (Hunter's Stew)

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until 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.

3. Stage

Coat 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 pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.

4. Stage

Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.

5. Stage

Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.

6. Stage

Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.