This recipe for bigos makes a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries and is a national dish of Poland. Stir occasionally. Game meat, smoked kiełbasa, wild mushrooms and juniper berries will transport you right into a Polish forest. When all the meat has been browned, raise the heat to high, pour in the wine, and boil briefly, scraping up the browned bits on the bottom of the pot with a wooden spoon. Poles love to pickle food. (Usually the bacon grease is enough). (taste and adjust spices as desired). Add comma separated list of ingredients to exclude from recipe. When soft, cook for about 20-30 minutes, cool and chop (reserve water from cooking mushrooms). The longer it cooks, the better it tastes. The longer this cooks, the better it tastes, and it's even better served the next day. Reprinted with permission from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food By Anne Applebaum and Danielle Crittenden, copyright 2012. In other words, it's an awesome addition to your late winter repertoire. Do not brown vegetables. Once the sauerkraut has properly drained, add it to the pan with the onions and meat. Can't find venison? This is a traditional recipe from Poland. Brown on each side. Mine's not absolutely traditional--there's no venison. Rich, tender, and covered in gravy. The bigos is best eaten the day after cooking after being thoroughly well re-heated. When ready to serve, remove bay leaf. Use pork. Polish "Hunter's" Stew. You’ll be sure to find it in the food booths at any festival in the old square. Add vegetable oil as needed. Soak died mushrooms for about 1 hour. drained sauerkraut (do not rinse) 5 cups cabbage, shredded Cook on a very low heat until the onions are very soft and lightly golden. Polish Bigos (Hunter’s Stew) is one of the most known Polish dishes. Each family has it’s own recipe for bigos and each bigos is different, but the core is sauerkraut or/and fresh shredded cabbage and various kinds of chopped meats. She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Stir-fried rice noodles with shrimp, pork, and vegetables. This recipe’s how we made it at home, so of course, it’s my favourite one! Pre-heat the oven to 200 degrees Celsius. BIGOS RECIPE DIRECTIONS 1. Overall, this is pretty easy to make, and a good portion of the cooking time is just letting the stew simmer. Heat the vegetable oil in a large pan and add the onions. By using The Spruce Eats, you accept our, Fr. This recipe is just one version. Set aside with soaking liquid. Add onion and sausage. All rights reserved. https://www.everydayhealthyrecipes.com/authentic-polish-bigos-stew-recipe Cover pot and simmer for 2.5 to 3 hours, stirring occasionally. As Polish dishes go, Bigos is about as traditional as you can get. Add red wine and sauerkraut to pot. Add the remaining 2 tbsp oil to the pot and lightly brown the meat, in batches, over medium heat, 2 to 3 minutes per side, transferring the meat to a plate when it’s done. Stir the stew occasionally, and ensure that the liquid isn’t evaporating too quickly (add a small amount of water when necessary). Rinse all the meat and pat dry. Salt generously, add several grinds of pepper, and bring to a boil. You’ll of course need utensils, but the fun of it is to shovel the bigos and its juices on to the bread. 657 calories; protein 32.9g 66% DV; carbohydrates 54.2g 18% DV; fat 34.8g 54% DV; cholesterol 90mg 30% DV; sodium 2486.1mg 99% DV. In a separate pan, bring about 4 cups of water to a boil. I recommend making a large batch and then freezing some of it (it'll last a couple months frozen). 7 %, , cubed (or 1 lb. Learn more in the Comment Policy section of our Terms of Use page. this link is to an external site that may or may not meet accessibility guidelines. There are many different variations of Bigos: it can be prepared with apples, plums, peppers, white beans or sour cream. Get these ingredients for curbside pickup or delivery! Why I picked this recipe: I have never simmered sauerkraut in a meat stew, and what better way to try it than the meatiest of meat stews? You saved Bigos (Polish Hunter's Stew) to your. Rocky's Hunter's Stew (Bigos) for a Crowd Recipe, Pressure Cooker Moroccan Lamb or Beef Tagine With Prunes, Polish Ham Hocks With Beer-Honey Glaze (Golonka). Today I’m going to share my recipe for Bigos – Polish Hunter Stew. Tap for a recipe! (Scrape up all the delicious browned leftovers from the meat as you stir!).

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