Hunters' Stew From Warsaw (Bigos Warszawski)
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. Both have been posted by request. *Bigos is made with a only a small amount of added liquid.
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INGREDIENTS
Nutrition- 1tablespoon bacon drippings
- 1
- 1
- 1cup diced Polish sausage
- 1⁄4cup water
- 1
- 3⁄4cup diced bacon
- 1
- 2tablespoons instant flour
- 2tablespoons water
- 3tablespoons tomato paste
- 1⁄2
- salt and pepper
- 1⁄2cup red table wine
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DIRECTIONS
- Brown pork in the hot bacon drippings.
- Place in a kettle and add sauerkraut, sausage, water and boullion cube.
- Cover and simmer until the pork is tender (1 to 1 1/2 hours).
- In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.
- Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.
- Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.
- Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.
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