Hunters' Stew From Warsaw (Bigos Warszawski)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 1 tablespoon bacon drippings
- 1 lb pork, cubed
- 1 lb sauerkraut, rinsed and drained
- 1 cup diced Polish sausage
- 1⁄4 cup water
- 1 bouillon cube
- 1 lb cabbage, thinly sliced
- 3⁄4 cup diced bacon
- 1 large onion, sliced
- 2 tablespoons instant flour
- 2 tablespoons water
- 3 tablespoons tomato paste
- 1⁄2 lb mushroom, sliced
- salt and pepper
- 1⁄2 cup red table wine
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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