Bigos (Hunter's Stew)
Bigos is a legendary Polish dish that is cooked for hours to achieve that distinctive deep, rich flavor: sauerkraut, several types of meat, mushrooms, and spices simmer in the oven until perfectly melded together. The ideal meal for a cold evening spent with family.
Ingredients
- 2 pcs Bacon
- 454 g Kielbasa (or smoked sausage)
- 454 g Pork
- 0.25 cup Flour
- 3 clove Garlic
- 1 pcs Onion
- 1.5 cup Fresh mushrooms
- 4 cup Fresh cabbage
- 1 pcs Sauerkraut
- 0.25 cup Dry red wine
- 1 pcs Bay leaf
- 1 tsp Dried basil
- 1 tsp Marjoram
- 1 tbsp Paprika
- 0.13 tsp Caraway seeds
- 1 tsp Hot sauce
- 5 cup Beef broth
- 2 tbsp Tomato paste
- 1 cup Diced tomatoes
- 1 tbsp Worcestershire sauce
Instructions
- Preheat the oven to 175 °C.
- Heat a large pot over medium heat. Add the bacon and sliced kielbasa. Cook, stirring, until the bacon renders its fat and the sausage is browned. Using a slotted spoon, transfer the meat to a Dutch oven or large heavy-bottomed pot.
- Coat the pork cubes in flour and brown them in the rendered fat over medium-high heat until golden. Transfer the pork to the Dutch oven with the other meats. To the same pot, add the minced garlic, onion, fresh mushrooms, fresh cabbage, and sauerkraut. Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes until the vegetables soften. Do not allow them to brown.
- Pour the red wine into the pot and stir well, scraping up any browned bits from the bottom. Add the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds, and a pinch of cayenne pepper. Cook for 1 minute more.
- Stir in the hot sauce, Worcestershire sauce, beef broth, tomato paste, and diced tomatoes. Bring to a boil. Transfer the contents of the pot, including all the liquid, to the Dutch oven with the meat and cover with a lid.
- Place the Dutch oven in the preheated 175 °C oven and cook for 2.5–3 hours, until the meat is very tender and shreds easily with a fork.