Polish · pork

Bigos (Hunters Stew)

Name: Bigos (Hunters Stew)
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 sliced Bacon; 1 lb Kielbasa; 1 lb Pork; 1/4 cup Flour; 3 chopped Garlic; 1 Diced Onion; 1 1/2 cup Mushrooms; 4 cups Cabbage; 1 Jar Sauerkraut; 1/4 cup Red Wine; 1 Bay Leaf; 1 tsp Basil; 1 tsp Marjoram; 1 tbs Paprika; 1/8 teaspoon Caraway Seed; 1 dash Hotsauce; 5 Cups Beef Stock; 2 tbs Tomato Puree; 1 cup Diced Tomatoes; 1 dash Worcestershire Sauce

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Bacon2
Kielbasa1 lb
Pork1 lb
Flour¼ cup
Garlic3
Onion1
Mushrooms1.5 cups
Cabbage4 cups
Sauerkraut1
Red Wine¼ cup
Bay Leaf1
Basil1 tsp
Marjoram1 tsp
Paprika1 tbsp
Caraway Seed0.13 tsp
Hotsauce1 dash
Beef Stock5 cups
Tomato Puree2 tbsp
Diced Tomatoes1 cup
Worcestershire Sauce1 dash

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
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.

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