BIGOS (HUNTER'S STEW)
A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!
Provided by MJ46NY
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 10
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
- Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
- Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g
BIGOS (POLISH HUNTER'S STEW)
Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.
Provided by Olenka
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h50m
Yield 6
Number Of Ingredients 17
Steps:
- Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
- Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
- Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
- In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
- When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
- Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 54.2 g, Cholesterol 90 mg, Fat 34.8 g, Fiber 12.4 g, Protein 32.9 g, SaturatedFat 10.6 g, Sodium 2486.1 mg, Sugar 18.3 g
POLISH BIGOS / HUNTER'S STEW
Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal. I posted this recipe using all pork but go ahead and add venison, veal, beef.... I also do add juniper which I love! Then throw in fresh Parsley and marjoram.
Provided by Rita1652
Categories Stew
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Brown pork and spareribs in a large heavy pot.
- Add smoked butt with 1 cup of water and simmer for 1 hour.
- Add the sauerkraut and one cup apple juice.
- Chop the cabbage fine and add to sauerkraut.
- Add lots of pepper and salt cover and simmer 1 hour.
- Remove lid and keep pot on a very low simmer.
- In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
- Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
- Mix into sauerkraut mixture.
- Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
- Bring to a boil, simmer 30 minutes and serve hot with rye bread and mashed potatoes.
Nutrition Facts : Calories 352.4, Fat 21.3, SaturatedFat 7.3, Cholesterol 80.8, Sodium 1218.9, Carbohydrate 18.5, Fiber 7.2, Sugar 9.3, Protein 23.5
POLISH HUNTER'S STEW WITH SAUERKRAUT / BIGOS Z KISZONEJ KAPUSTY
Delicious and easy to prepare sauerkraut hunters stew with pork, smoked sausage, dried mushrooms and apple. The recipe below is a classic recipe for sauerkraut stew with the addition of smoked sausage, dried mushrooms and plums. I used lean pork meat with ham, but you can use a pork shoulder if you prefer.
Provided by Betty Flaga
Categories Main Course
Time 2h
Number Of Ingredients 18
Steps:
- Dice the meat. Dice the onion and fry in oil in a large skillet. Add meat and fry it thoroughly.
- When done, add 500 ml's of hot water, salt, season with pepper and bring to boil. Then add broken dried mushrooms, cover, reduce heat and simmer for about 40 minutes.
- Add bay leaf, allspice, cumin, marjoram, chopped plums, peeled and diced apple and mix.
- Add sauerkraut (if it is too sour, rinse it in a strainer beforehand), pour in 250 ml's of water, mix, cover and cook the cabbage until soft for about 45 minutes . About halfway through the cooking, add the peeled sausage and cut into pieces. At the end, add tomato paste.
- Brown the flour in a dry pan, when it begins to brown, add a tablespoon of butter and stir until the butter dissolves. Keep the pan over low heat and add a few tablespoons of hunters stew gradually, stirring constantly. Transfer the contents of the roux back to the skillet, mix everything together and bring to a boil. Serve hot. Enjoy!
Nutrition Facts : Calories 518 kcal, ServingSize 1 serving
BIGOS (HUNTER'S STEW)
Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request.
Provided by Lorac
Categories Stew
Time 2h30m
Yield 1 stew
Number Of Ingredients 12
Steps:
- In a very large skillet, fry the bacon.
- Add onion, mushrooms and meat and fry until meat is lightly browned.
- Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
- Add more liquid if needed.
- Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
- Season with salt and pepper and serve with steamed potatoes and crusty rye bread.
Nutrition Facts : Calories 4128.9, Fat 337.7, SaturatedFat 130.3, Cholesterol 957.3, Sodium 7169.9, Carbohydrate 50.2, Fiber 21.3, Sugar 21, Protein 215.8
BIGOS (HUNTERS STEW)
My favourite Polish recipe, great for those cold winter nights.
Provided by annhughes2
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Melt butter in a large pan and fry the onions until golden
- Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoes
- Shred the cabbage finely and mix in, add the stock stirring well
- In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mix
- Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.
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BIGOS (POLISH HUNTER'S STEW) - POLISH HOUSEWIFE
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Cuisine PolishEstimated Reading Time 2 minsCategory Main
- Add olive oil to a large dutch oven, and saute the meat and onions in batches, cooking until the meat is browned and the onions begin to caramelize
BIGOS (POLISH HUNTER’S STEW) - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 3 minsServings 10-12Total Time 3 hrs
- Pat the pork stew meat dry and fry half to sear both sides, about 4-5 minutes per batch. Remove to a bowl and reduce temperature of pot to medium high.
- Add the four Kielbasa quarters and brown all sides, about five minutes. Remove to the same bowl.
BIGOS: POLISH HUNTER’S STEW WITH GAME [RECIPE!] | POLONIST
From polonist.com
4.9/5 (14)Total Time 3 hrs 30 minsCategory Polish Main CoursesCalories 226 per serving
- Cut all the meats into thick chunks. Season them with coarsely ground black pepper. Pour canola oil into the frying pan and set on a medium heat. Fry the meat in hot oil until golden brown.
- As the meat fries, dice the 3.5 oz of bacon, a handful of dried porcini mushrooms, one large or two smaller onions and slice 2 cloves of garlic. Add everything into the pan with fried meat. Stir and braise everything together until the onion starts to turn transparent.
- Let’s start seasoning. Add 3 to 4 dried bay leaves, 5 all-spice berries, 8 juniper berries and 1 tablespoon of honey.
BIGOS - POLISH HUNTER STEW RECIPE - EATING EUROPEAN
From eatingeuropean.com
4.8/5 (5)Total Time 2 hrs 30 minsCategory Appetiser, Dinner, Side DishCalories 328 per serving
- Rinse the sauerkraut and chop it. Place it in large pot and submerge with water, cook it for about an hour, adding water if needed so that the sauerkraut is fully covered. After fully cooked, let the water reduce by half;
- In a frying pan, add 1 tablespoon of olive oil, a chopped onion and fry it for about 5 minutes until golden brown;
- Remove the onions and set aside. Add another tablespoon of oil to the same pan, baby bella mushrooms, and season with salt & pepper and cook for about 5 minutes, until soft and cooked through;
BIGOS (HUNTER’S STEW) RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (18)Estimated Reading Time 5 minsServings 12-14
- Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.
- Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30–60 minutes.
- Do Ahead: Stew can be made 1 week ahead (flavor will improve as time goes on). Cover and chill.
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- Heat Dutch Oven or Large Stock Pot over Medium Heat. (Please remember if cooking in a stock pot vs a dutch oven, you might need to adjust temps slightly as a stock pot might not hold in the heat as much)
- Add olive oil to pot, warm on medium low and then add onions. Saute until translucent and slightly caramelized, about 10 mins. While cooking onions add 1/2 tsp salt and 1/2 tsp pepper.
BIGOS - POLISH HUNTER’S STEW - ANNA IN THE KITCHEN
From annainthekitchen.com
Cuisine PolishCategory DinnerServings 6Total Time 50 hrs
- Soak wild mushrooms in a bowl overnight. Once soft, remove from the water but keep the water in a separate bowl.
- Squeeze thoroughly your sauerkraut from the water, chop it and put it in a pot. Cover it with water.
- Finely chop the fresh cabbage and scald the cabbage with boiling water from the kettle. Add it to your pot with sauerkraut and cook it all under the cover for about an hour.
- Chop your venison into small pieces and fry on a low setting for about 30 minutes, mixing occasionally.
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4.5/5 (13)Total Time 1 hr 10 minsCategory DinnerCalories 416 per serving
- Cover dried mushrooms with cold water and leave for at least 2 hours (may be overnight). After that, cook the mushrooms until they are soft.
- Rinse the sauerkraut, to make sure bigos won't be too sour. Cover it with water and cook for 15 minutes.
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From honest-food.net
5/5 (11)Total Time 3 hrs 20 minsCategory Lunch, Main Course, SoupCalories 688 per serving
- Brown the turkey in the duck fat or lard over medium-high heat. Do this in batches and take your time. Salt them as they cook. Set the turkey aside in a bowl when each piece has been browned. When all the turkey has been browned, add the onions and toss to coat in the fat. Add more fat, if need be. Cook the onions over medium-high heat for 6 to 8 minutes. Salt them as they cook.
- Chop the rehydrated mushrooms and reserve the soaking water. Add the mushrooms to the pot and cook for a minute or two. Add the garlic and cook another minute.
- Add the browned turkey pieces, the smoked turkey wings or ham hock, lovage (if using), marjoram, juniper berries and bay leaves. Mix the tomato paste with the mushroom soaking water and add it to the pot. Add about 2 more quarts of water and bring to a simmer. Simmer, covered, for 90 minutes.
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5/5 (2)Total Time 1 hr 10 minsCategory EntreeCalories 247 per serving
- Begin by making the baked tofu. Stir the soy sauce, maple syrup, red wine vinegar, liquid smoke, oil, smoked paprika, and black pepper together in a shallow dish.
- Add the tofu and toss to coat. If you've got time, allow the tofu to marinate for 30 minutes. If not, skip it.
- Arrange the tofu in an even layer on the baking sheet, then place it in the oven and bake until the pieces darken and shrink, 35 to 40 minutes, flipping them halfway through baking.
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