Prep 30 mins
Cook 2 hrs
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.
- 1⁄2 lb pork
- 1⁄2 lb veal
- 1⁄2 lb beef
- 1⁄2 lb lamb
- 1⁄2 lb venison (optional)
- 1⁄2 lb mushroom, cooked
- 1 large onion, chopped
- 1⁄4 lb bacon
- 1⁄2 lb Polish sausage, cut in small pieces
- 1 quart sauerkraut, rinsed and drained
- 1⁄2-1 cup water or 1⁄2-1 cup vegetable stock
- salt and pepper
- In a very large skillet, fry the bacon.
- Add onion, mushrooms and meat and fry until meat is lightly browned.
- Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
- Add more liquid if needed.
- Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
- Season with salt and pepper and serve with steamed potatoes and crusty rye bread.