Polish BIGOS - a' la Hunter's Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 4 pound of sauerkraut with 1/4 pound carrots sliced into slivers
1/2 cup of dry mushrooms
1/2 pound beef
1 pound of pork (shoulder)
1/2 pound of smoked bacon
13 to 15 oz. Polish sausage
one large onion
dry wine, 3/4 glass
2 bay leaves
2-3 grains of allspice
3 tablespoons of tomato paste
salt, pepper, hot pepper, cumin, marjoram, 1/4 teaspoon of juniper
vegetable oil
2 sliced tangy apples
1/4 coup dried seedless prunes
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Directions: |
Directions:1. Wash sauerkraut with running water, then squeeze out the water
2. Slice up sauerkraut and put together with sliced apples into a large crock pot
3. Add enough boiling water to cover sauerkraut and add bay leaves and allspice
4. Put crock pot on low heat and boil sauerkraut until soft about one hour
5. Add the crumbled up mushrooms to a pot of boiling water until soft. Remove mushrooms and keep brew to add later
6. Soak prunes in water
7. Cut up seedless prunes and add them
8. Place another pot to boil half full of water and add the meat except sausage to boil for 20 minutes. Then drain the water, keeping it to add later.
9. Cut onion into small cubes and fry in skillet with oil. Cut up the sausage into half moons and fry on low for 10 minutes.
10. When sauerkraut is soft pour off water and add to the kraut to the crock pot. Add mushrooms and all the meats along with the bacon, sausage and onion. Add the water from the meats and boil on low for 15 minutes. Remove the excess water and add wine and continue to boil for another 20 minutes.
11. Add the rest of seasoning to taste - salt, pepper, paprika. Mix and boil for another 30 minutes. Finally add the tomato paste.
12. To make Bigos richer add several portions of the ribs that have been lightly fried in vegetable oil and stewed covered for one hour, adding water or wine as needed. Aid the ribs at the same time the meat is added to the crock pot.
13. Be careful not to over salt the stew
14. Watch the level of the heat so the meat will not scorch on the bottom. |
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