BIGOS (POLISH HUNTER'S STEW)
Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.
Provided by Olenka
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h50m
Yield 6
Number Of Ingredients 17
Steps:
- Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
- Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
- Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
- In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
- When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
- Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 54.2 g, Cholesterol 90 mg, Fat 34.8 g, Fiber 12.4 g, Protein 32.9 g, SaturatedFat 10.6 g, Sodium 2486.1 mg, Sugar 18.3 g
HUNTERS STEW (POLISH)
I went to a Polish soup class this past Sunday and were they ever authentic recipes. This is one of the 3 soups called Bigos (Polish Name) that we made and is considered one of Poland's national dishes too. It is power packed with lots and lots of flavor not to mention very unique. I had so much fun learning from Chef Tad on how...
Provided by Kimberly Biegacki
Categories Other Soups
Time 1h55m
Number Of Ingredients 18
Steps:
- 1. Rehydrate shrooms in a cup of hot water. Cook up your bacon in a large cooking pot/dutch oven and set aside. Now brown the pork in the bacon grease; season with salt and pepper and then set aside. Next brown up the kielbasa and set aside.
- 2. Add caraway, allspice, onions & bay leaves to pot and saute till onions are soft. Scrap the brown bits loose and add your tomato paste. Cook till caramelized. Now add kraut, cooking and stirring till wilted. Return meats to pot, add shrooms and the water they soaked in. (Make sure you strain the liquid of the shrooms.)
- 3. Add chopped prunes, stock and wine then bring to boil. Season with s/p and reduce heat to medium/low. Cook covered for about 30 minutes, stirring occasionally. Add chopped apples and cook for about another 30 minutes till pork is nice and tender. (This is the Madiera wine that we used.)
- 4. This is the seasoning spice called Vegeta.
- 5. Getting my bowl of Hunters Stew from Chef Tad.
- 6. My bowl of Hunters Stew with a slice of amazing dilly rye bread. Yes, there are pickles in it and I was in heaven. LOL
- 7. Our wonderful instructor Chef Tad.
BIGOS (HUNTER'S STEW)
A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!
Provided by MJ46NY
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 10
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the 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.
- Coat the 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 the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
- Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g
BIGOS (HUNTER'S STEW)
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
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
POLISH BIGOS / HUNTER'S STEW
Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal. I posted this recipe using all pork but go ahead and add venison, veal, beef.... I also do add juniper which I love! Then throw in fresh Parsley and marjoram.
Provided by Rita1652
Categories Stew
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Brown pork and spareribs in a large heavy pot.
- Add smoked butt with 1 cup of water and simmer for 1 hour.
- Add the sauerkraut and one cup apple juice.
- Chop the cabbage fine and add to sauerkraut.
- Add lots of pepper and salt cover and simmer 1 hour.
- Remove lid and keep pot on a very low simmer.
- In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
- Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
- Mix into sauerkraut mixture.
- Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
- Bring to a boil, simmer 30 minutes and serve hot with rye bread and mashed potatoes.
Nutrition Facts : Calories 352.4, Fat 21.3, SaturatedFat 7.3, Cholesterol 80.8, Sodium 1218.9, Carbohydrate 18.5, Fiber 7.2, Sugar 9.3, Protein 23.5
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