Author Topic: Polish Hunters' Stew - Bigos Mysliwski  (Read 834 times)

Olga Drozd

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Polish Hunters' Stew - Bigos Mysliwski
« on: November 10, 2009, 02:29:48 PM »
Bigos - Hunters' Stew

Because bigos requires a variety of meat, the quantity may be too much, unless you're having a large dinner party. However, it freezes well, so if there is too much for your immediate needs, pack the leftovers in freezer containers and freeze it for future use. Then reheat the stew when you want to serve it.

1 pound top round or chuck of beef
1 pound boneless lamb
1/2 pound ham
1 pound boneless pork
1 whole chicken breast
4 Polish sausages or knockwurst
4 dried mushrooms
1/4 pound salt pork
1 1/2 cups chopped onions
2 Tablespoons flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
3 pounds sauerkraut
1 cup Madeira or medium sherry

Cut the beef, lamb, ham, and pork into 1/2 inch cubes. Remove the skin and bones of the chicken, and cut it into 1/2 inch cubes. Slice the sausages.

Wash the mushrooms, cover with water, and let soak 15 minutes. Drain and cut in narrow strips.

Dice the salt pork, and brown it in a large Dutch oven or heavy saucepan. Remove the browned pieces with a slotted spoon. Add all the cubed meat and the chicken; cook until browned. Add the onions, and cook until browned. Mix in the flour, salt, pepper and sugar. Add the sauerkraut and mushrooms. Cover, and cook over low heat 30 minutes, stirring occasionally. Brown the sausages in a skillet, pour off the fat, and add to the stew, then cook 30 minutes. Add the wine, bring to a boil, and cook 5 minutes. Keep the pan covered, until ready to serve. Serves 10-12.

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