Hunters' Stew From Warsaw (Bigos Warszawski) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 5 |
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The intermarriage of French and Polish nobility was greatly responsible for adding a distinctive French flair to traditional Polish cooking. This recipe is considered high Polish Cuisine as compared to - Bigos, Hunters' Stew - the peasant version. *Bigos is made with a only a small amount of added liquid. Ingredients:
1 tablespoon bacon drippings |
1 lb pork, cubed |
1 lb sauerkraut, rinsed and drained |
1 cup diced polish sausage |
1/4 cup water |
1 bouillon cube |
1 lb cabbage, thinly sliced |
3/4 cup diced bacon |
1 large onion, sliced |
2 tablespoons instant flour |
2 tablespoons water |
3 tablespoons tomato paste |
1/2 lb mushroom, sliced |
salt and pepper |
1/2 cup red table wine |
Directions:
1. Brown pork in the hot bacon drippings.
2. Place in a kettle and add sauerkraut, sausage, water and boullion cube.
3. Cover and simmer until the pork is tender (1 to 1 1/2 hours).
4. In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.
5. Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.
6. Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.
7. Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.
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