In Poland they call this hunter’s stew, bigos, it typically features a savory combination of meat and vegetables, often including beef, veal, mushrooms and a hearty helping of sauerkraut. Some cooks add a few prunes or tomato paste. Traditionally this is a low and slow cooked recipe, and simmer for several hours (if not overnight) – This would be a great stew to make in the slow cooker. Smart Recipes, European Recipes, Pork Recipes, Recipes Pork European Bigos Bigos Recipe | PT4H15M Serves 4 Ingredients: 0.5 Medium Cabbage 4 Cups Sauerkraut 0.5 Pound Bacon 1 Pound Ground Pork 1 Pound Kielbasa Sausage 1 Large Onion 3 Large Carrots 0.5 Pound Mushrooms 4 Cloves Garlic 1 Bay Leaf 1 Teaspoon Ground Allspice 2 Tablespoons Paprika 1 Teaspoon Dried Thyme 1 Teaspoon Dried Marjoram 1 Teaspoon Caraway Seeds 0.75 Teaspoon Salt & Freshly Ground Black Pepper 1 Cup Pitted Prunes 1 Cup Red Wine 1 Cup Chicken Stock 1 Tablespoon Extra-Virgin Olive Oil In a large Dutch oven, heat oil, and saute ground pork and bacon until it is just browned and rendered its fat. Transfer to a plate and set aside. Saute the onions, mushrooms, minced garlic, and diced carrots in the rendered fat for 5 minutes. Stir in the sauerkraut and it's liquid, diced cabbage, all the seasonings, the browned bacon, ground pork and Polish sausage. Stir in chicken stock and red wine, and bring to a boil and reduce to a simmer for at 2 hours, stirring every 30 minutes. If the bigos dries out too much, add another splash of chicken stock, this should be a juicy stew, and it is much better the longer it cooks - I normally cook mine for at least 3 hours. In the last 30 minutes of cooking stir in the diced prunes. Serve with hearty rye or peasant bread.

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