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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Ready In:
2hrs 30mins
Ingredients:
15
Serves:
5
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ingredients

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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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Reviews

  1. Just the way my Grandmother makes it..I made it as a side dish this Easter, it really should have been the main dish ( as much as i made) Love it, love it..Thank you for putting such a true polish recipe out there...
     
  2. this was awesome !!! thank you i had bigos from a polish deli in chicago and this was even better than i remember it being , i will cherish this recipe
     
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