Bigos (Hunter's Stew)

Lorac's Note:

Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 1 stew

• ½ lb pork
• ½ lb veal
• ½ lb beef
• ½ lb lamb
• ½ lb venison (optional)
• ½ lb mushroom , cooked
• 1 large onion , chopped
• ¼ lb bacon
• ½ lb Polish sausage , cut in small pieces
• 1 quart sauerkraut , rinsed and drained
• ½-1 cup water or ½-1 cup vegetable stock
• salt and pepper

Directions:

1. In a very large skillet, fry the bacon.
2. Add onion, mushrooms and meat and fry until meat is lightly browned.
3. Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
4. Add more liquid if needed.
5. Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
6. Season with salt and pepper and serve with steamed potatoes and crusty rye bread.