Bigos (Hunters Stew)
Ingredients
- 2 sliced Bacon
- 1 lb Kielbasa
- 1 lb Pork
- 1/4 cup Flour
- 3 chopped Garlic
- 1 Diced Onion
- 1 1/2 cup Mushrooms
- 4 cups Cabbage
- 1 Jar Sauerkraut
- 1/4 cup Red Wine
- 1 Bay Leaf
- 1 tsp Basil
- 1 tsp Marjoram
- 1 tbs Paprika
- 1/8 teaspoon Caraway Seed
- 1 dash Hotsauce
- 5 Cups Beef Stock
- 2 tbs Tomato Puree
- 1 cup Diced Tomatoes
- 1 dash Worcestershire Sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C)
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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
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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
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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
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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
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Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender