Recipe by Lorac
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
Directions See How It's Made
- 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.