Bigos (Hunters Stew)

Polish
Main

276

Calories

12.3 g

Carbs

18.9 g

Fat

11.7 g

Protein

Bigos (Hunters Stew)

Method

Preheat the oven to 350 degrees F (175 degrees C).

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.

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.

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.

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.

Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

Ingredients

Bacon

Bacon

2 sliced

Kielbasa

Kielbasa

1 lb

Pork

Pork

1 lb

Flour

Flour

1/4 cup

Onion

Onion

1 Diced

Sauerkraut

Sauerkraut

1 Jar

Red Wine

Red Wine

1/4 cup

Bay Leaf

Bay Leaf

1

Garlic Clove

Garlic Clove

3 chopped

Cabbage

Cabbage

4 cups

Mushrooms

Mushrooms

1 1/2 cup

Paprika

Paprika

1 tbs

Caraway Seed

Caraway Seed

1/8 teaspoon

Hotsauce

Hotsauce

1 dash

Beef Stock

Beef Stock

5 Cups

Tomato Puree

Tomato Puree

2 tbs

Worcestershire Sauce

Worcestershire Sauce

1 dash

Tomato

Tomato

1 cup Diced Tomatoes

Basil

Basil

1 tsp

Marjoram

Marjoram

1 tsp

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