Bigos (Hunters Stew)
Allergens: Fish, Gluten, Sulphites
Poland's hunter stew, bacon, kielbasa and pork slow-cooked with cabbage into a deep, meaty braise.
Ingredients
- Plain flour 0.25 cup
- Stock cubes 5 cup
- Paprika 1 tbsp
- Tomato purée 2 tbsp
- Fresh basil 1 tsp
- Cabbage 4 cup
- Garlic 3
- Mushrooms 1.5 cup
- Onion 1
- Bacon rashers 2
- Pork chops 1 lb
- Kielbasa 1 lb
- Bay leaves 1
- Caraway seeds 0.13 tsp
- Chopped tomatoes 1 cup
- Dried marjoram 1 tsp
- Hot sauce 1 dash
- Red wine 0.25 cup
- Sauerkraut 1 jar
- Worcestershire sauce 1 dash
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.