Name: Bigos (Hunters Stew)
Yield: 6 servings
Cuisine: Polish
Ingredients: 2 sliced Bacon; 1 lb Kielbasa; 1 lb Pork; 1/4 cup Flour; 3 chopped Garlic; 1 Diced Onion; 1 1/2 cup Mushrooms; 4 cups Cabbage; 1 Jar Sauerkraut; 1/4 cup Red Wine; 1 Bay Leaf; 1 tsp Basil; 1 tsp Marjoram; 1 tbs Paprika; 1/8 teaspoon Caraway Seed; 1 dash Hotsauce; 5 Cups Beef Stock; 2 tbs Tomato Puree; 1 cup Diced Tomatoes; 1 dash Worcestershire Sauce

Pork

6 servings

454 cal/serving

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

Heat a large pot over medium and add bacon and kielbasa; cook until bacon renders and kielbasa is lightly browned, then remove meats to a casserole

BaconKielbasa

Step 3

Coat pork with flour and fry in the bacon drippings until golden brown, then transfer pork to the casserole

PorkFlour

Step 4

Add garlic, onion, mushrooms, cabbage, and sauerkraut; reduce heat and cook, stirring, until carrots are soft (about 10 minutes) without browning

GarlicOnionMushroomsCabbageSauerkraut

Step 5

Deglaze the pan with red wine and stir to loosen bits, then add bay leaf, basil, marjoram, paprika, and caraway seed and cook 1 minute

Red WineBay LeafBasilMarjoramPaprikaCaraway Seed

Step 6

Add hot sauce, Worcestershire sauce, beef stock, tomato puree, and diced tomatoes and heat until just boiling

HotsauceWorcestershire SauceBeef StockTomato PureeDiced Tomatoes

Step 7

Pour the vegetable and liquid mixture into the casserole with the meat and cover with a lid

Step 8

Bake until the meat is very tender, 2 1/2 to 3 hours