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
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 STEW
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle the cubed pork generously with salt and pepper. In a large pan or Dutch oven over medium heat, saute bacon, kielbasa and pork until browned, 10 to 15 minutes. Remove bacon, pork and kielbasa from pan and set aside. Reserve the rendered fat.
- Add onions to the same pan and saute until translucent, about 5 minutes. Add prune butter and tomato paste. Mix in well, then add caraway, marjoram and paprika and saute for another minute.
- Return the meat to the pan, then add the sauerkraut, broth, carrot, potato and mushrooms. Heat over medium heat until the stew begins to bubble. Cover the pan, then transfer to the oven and bake until the vegetables and meat are fork-tender, 1 to 2 hours. Season to taste.
BIGOS
Bigos is usually translated as "hunter's stew" and is sometimes referred to as the national dish of Poland. This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage. Woods's mother makes it with the ends and scraps of meat saved and frozen over months' worth of meals, so feel free to experiment with different cuts. Smoky kielbasa is the only necessary constant.
Provided by Francis Lam
Yield 8 servings
Number Of Ingredients 15
Steps:
- Pat the beef very dry with paper towel. Season it with salt and pepper. Over medium-high heat, slick a large, heavy pot with oil. When the oil shimmers, sear the beef in one layer until golden brown, about 2 minutes per side. Remove to a large bowl. Pour off the fat from the pot, add 1/4 cup water and stir to dissolve the browned bits. Pour these juices into the seared meat. Rinse and wipe out the pot, and repeat this process with the pork shoulder.
- Place the clean pot over medium heat with a slick of oil. While it heats, add the kielbasa in 1 layer. Brown it until deep golden, about 2 minutes per side. Remove the kielbasa to the seared-meat bowl, but keep the fat in the pot.
- Add the garlic and cook, stirring, until fragrant, then add the caraway seed and allspice, and stir for 20 seconds or until very fragrant. Add the onion and a few pinches of salt. Stir to pick up any browned bits; if the bottom of the pot looks dry, add a few splashes of water. Cook the onions, stirring frequently, until soft, about 10 minutes.
- Add the carrots, tomatoes, seared meat and juices, and raise the heat to high. When it boils, add the cabbage and sauerkraut. Cook, stirring, until the cabbage is wilted and has released its juices. The liquid should nearly submerge the solids; add water if needed. Bring the pot to a simmer, add the bay leaves, then turn heat down to low to maintain a barely bubbling simmer, and cover the pot, leaving the lid slightly ajar.
- Simmer the stew for 2 to 6 hours. At 2 hours, the meat should be tender and the flavor of the bigos will be bright and acidic. At 4 hours, the meat and cabbage will be very tender, with a balanced flavor. (This is my preference.) At 6 hours, which is more traditional, the meat will be falling apart into the cabbage. Adjust seasoning with salt or pepper to taste, and serve with rye bread.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 20 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1011 milligrams, Sugar 8 grams, TransFat 0 grams
BIGOS
Polish "Hunter's" Stew. Mine's not absolutely traditional--there's no venison. Perfect for cold weather. This only gets better with reheating. I recommend making a large batch and then freezing some of it (it'll last a couple months frozen). This has many ingredients--but many are spices! Overall, this is pretty easy to make, and a good portion of the cooking time is just letting the stew simmer. I hope you enjoy it!
Provided by LMCski
Categories Stew
Time 3h40m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- In frying pan, cook bacon over med/med-high heat until fat is rendered and bacon is golden brown.
- Remove bacon (slotted spoon is helpful). Place in a large (10 quart or larger) pot.
- Add kielbasa to bacon fat. Brown on each side.
- Remove kielbasa, place in pot with bacon.
- Dredge cubed stew meat in flour, brown on all sides in frying pan (do not fully cook). Add vegetable oil as needed. (Usually the bacon grease is enough).
- Remove browned stew meat from pan and add to quart pan.
- Lower heat on frying pan to medium. Add garlic, onion, carrots, mushrooms, shredded cabbage, and cook until softened--roughly 10 minutes. Stir occasionally. Do not brown vegetables. If you do not have a large enough frying pan, saute in batches.
- Add vegetables to pot.
- Add all spices, tomatoes, tomato paste, and beef stock to frying pan. Cook over med-high/high heat, stirring constantly until liquid boils. (Scrape up all the delicious browned leftovers from the meat as you stir!).
- Pour contents of frying pan into pot. Turn heat off under frying pan.
- Add red wine and sauerkraut to pot. Turn heat to med-high. (if it looks like you don't have enough broth, add water as desired).
- Once liquid begins to boil, turn heat to low/med-low. Cover pot and simmer for 2.5 to 3 hours, stirring occasionally. (taste and adjust spices as desired).
Nutrition Facts : Calories 551.8, Fat 35.3, SaturatedFat 11.4, Cholesterol 120, Sodium 1899, Carbohydrate 21.8, Fiber 6.4, Sugar 9.9, Protein 36.8
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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- Pierogi (Polish dumplings) Dumplings are made of thinly rolled-out dough filled with a variety of fillings. The most popular fillings are meat, sauerkraut and mushrooms, seasonal fruit (blueberries, strawberries and cherries), buckwheat, sweet cottage cheese or boiled potatoes with fried onions (called Russian dumplings).
- Rosół (broth/ chicken soup) Rosół is the most common soup served in Poland. It tastes best after Sunday’s church on cold days. It is very easy and quick to prepare, commonly served with homemade noodles.
- Gołąbki (cabbage roll) Gołąbki is a typical traditional Polish food made of minced pork with some rice, onion, mushrooms, wrapped in white cabbage leaves.
- Polskie naleśniki (Polish pancakes) Polish pancakes are very thin and they are served either with cheese, quark previously mixed with sugar, jam, fruits and powdered sugar or with meat and vegetables- all equally tasty.
- Łazanki z kapustą i grzybami. It is a very simple dish consisting cabbage, pork meat, homemade pasta noodles and vegetables (chopped onions and sliced carrot).
- Śledź w oleju z cebulą (herring in oil with onion) Herring is a fish you can prepare in various ways. However in Poland, there are two traditional ways of serving the herring, either with sour cream and pickled onions or with oil and garlic.
- Bigos (Hunter’s stew) It is a very traditional Polish dish and its basic ingredients are shreds sauerkraut, fresh cabbage (sometimes used only sauerkraut), various types of meat and sausages, dried mushrooms, prunes, onions and spices.
- Kotlet schabowy (breaded pork cutlet) Kotlet schabowy is one of the most delicious and the oldest Polish foods. The pork breaded cutlet coated with breadcrumbs (served with bones or without) can be perfectly served with buttered potatoes and cabbage salad.
- Gulasz (Goulash) This dish is originally from Hungary, but the Polish recipe has been slightly changed. It is a stew of meat served with potatoes and vegetables, seasoned with friend onion and peppers.
- Dessert – Polish croissant cookies. If you feel like having something sweet for your snack time, you can try traditional Polish croissant cookies. They are filled with jam and made of puff pastry or yeast.
TRADITIONAL POLISH BIGOS - THE BEST RECIPE FOR YOU - HTTPS ...
From tasteisyours.com
Cuisine PolishCategory Dinners, Lunches, Recipe BookServings 4Total Time 3 hrs 40 mins
- Peel and chop the onions, chop the white cabbage into 1cm slices. Heat up a bigger pot over high heat and add 2 tablespoons of oil. Then add the onions and fry until they will turn slightly golden. There is no need to fry the onions for long as they will be cooked for several hours later on. Add the chopped white cabbage to the pot, lower the heat to medium and let it cook for 10 minutes.
- Meanwhile cut the beef meat, smoked meat (smoked ham), sausages, and the bacon into medium-sized pieces and set aside. The bigger they are the better :)
- Heat up a bigger pan and add one tablespoon of oil. Add the beef meat and let it close from all the sides. Season the meat with 2 teaspoons of red paprika, 2 teaspoons of dried savory, and 1 teaspoon of lovage. Let it cook for 5 minutes. When the meat is nicely browned add the chopped bacon. After a couple of minutes, the bacon will release its fat which will make the meat juicier.
- Once the white cabbage is cooked medium add the sauerkraut, the cut smoked meat (smoked ham), sausages, dried plums, tomato puree, and the dried mushrooms. Stir and cook for 5-10 minutes.
BIGOS (HUNTER’S STEW) RECIPE - BON APPéTIT
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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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5/5 (10)Calories 335 per servingCategory Dinner, Party Food
- In a large pot heat up 3 tablespoons of the oil, add the caraway seeds, juniper and allspice berries, bay leaf and onion and gently fry for 3 minutes stirring often
- Add the sauerkraut, cabbage, prunes, tomato paste, mushrooms, marjoram, paprika, pepper to taste and half of the water and stir to combine. Close the lid, bring to the boil then simmer for 1 hour.
- In a frying pan heat up the remaining oil (1-2 tablespoons) and fry the chopped sausage until crispy stirring often. Add the sausage (not the fat) into the stew and continue cooking gently for another hour. Add a little more water at this point if you like.
BIGOS - POLISH HUNTER STEW RECIPE - EATING EUROPEAN
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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;
AUTHENTIC POLISH BIGOS RECIPE THAT TASTES LIKE POLAND ...
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- 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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