Bigos (Hunters Stew)
Polish Hunters Stew (BIGOS)
This rich stew is traditionally made with several kinds of wild game. We make it with beef, pork, and Polish sausage for which you won’t h ave to hunt any further that your supermarket. (If you can, go to a Polish butcher for some homemade Kielbasa). You can serve the stew straight from the baking dish with plain boiled potatoes or lots of crusty bread to mop up the sauce, and if you like Braised cabbage.
Recipe: 8-10 people.
Buy 1 lb smoked Kielbasa, and 1 ½ lbs. each of boneless beef chuck and lean pork. Cut into 1 inch cubes. About 3 hours before you plan to serve the stew (or one or two days before— it reheats fabulously), slice the sausage ½ inch thick. Brown about one third of the slices at a time in a heavy 10 inch skillet over med high heat. As they are done, transfer to a 4-5 qt. Dutch Oven or casserole (NOT ALUMINUM). When all the kielbasa is browned, add 3 tablespoons of vegetable oil to skillet. Brown the beef and pork in several batches. As each batch is done add it to the Dutch oven. When all meat is done, add 2 ½ cups sliced onion to skillet and cook 3-5 min. stirring several times until soft. Add to Dutch oven along with 12 oz. mushrooms cut in half, 1 pound package sauerkraut, rinsed first with cold water and drained, 1 cup dry red wine, and 8 ounce can tomato sauce, 2 teaspoons salt and 1 teaspoon caraway seeds and ½ tsp. pepper. Cover and bake 2 to 2 ½ hours at 375, stirring every 30 min until meat is very tender.
Serve with Braised cabbage, mashed potatoes, or boiled. Or better yet homemade kluskie. (Drop noodles).
Braised Cabbage:
Quarter and core a 4 lb green cabbage and cut into ½ inch slices. Melt 4 Tblsp. Butter in a 5 qt. range top to oven saucepan. Stir in cabbage cover tightly. Toss with 2 more Tblsp. Butter and season with salt and pepper to taste Bake 1 hr. 375. until tender.
Quick Kluskie: Mix 2 cups flour, 2 eggs, salt peper to taste, and enough milk to make a heavy batter something like Bisquick but a little heaver. Hold bowl over salted boiling water, and drop by teaspoon fulls into water. When they come to the top they are done, drain and rinse, Serve with Bigos. You can also make them as Spaetzle if you have a Spaetzle maker..
Enjoy!
