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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 36 |
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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. Ingredients:
1/2 lb pork |
1/2 lb veal |
1/2 lb beef |
1/2 lb lamb |
1/2 lb venison (optional) |
1/2 lb mushroom, cooked |
1 large onion, chopped |
1/4 lb bacon |
1/2 lb polish sausage, cut in small pieces |
1 quart sauerkraut, rinsed and drained |
1/2-1 cup water or 1/2-1 cup vegetable stock |
salt and pepper |
Directions:
1. In a very large skillet, fry the bacon.
2. Add onion, mushrooms and meat and fry until meat is lightly browned.
3. Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
4. Add more liquid if needed.
5. Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
6. Season with salt and pepper and serve with steamed potatoes and crusty rye bread.
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