Bigos (Hunters Stew)
Bigos, also known as Hunter's Stew, is a traditional Polish dish featuring tender pork as its star ingredient.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pork, Polish, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 2 g bacon
- 1 g kielbasa
- 1 g pork
- 0.25 g flour
- 3 pcs garlic
- 1 g onions
- 1.5 g mushrooms
- 4 pcs cabbage
- 1 pcs sauerkraut
- 0.25 cup red wine
- 1 pcs bay leaf
- 1 g basil
- 1 tsp marjoram
- 1 tbsp paprika
- 0.125 tsp caraway seed
- 1 tsp hotsauce
- 5 cup beef stock
- 2 tbsp tomato puree
- 1 g tomatoes
- 1 ml worcestershire sauce
Instructions
- Set the oven temperature to 350 degrees F (175 degrees C).
- Place a large pot over medium heat.
- Incorporate the bacon and kielbasa into the pot.
- Cook and stir until the bacon releases its fat and the sausage turns a light brown.
- Remove the meat from the pot using a slotted spoon.
- Move the meat to a large casserole dish or Dutch oven.
- Lightly dust the pork cubes with flour.
- Sear the floured pork in the bacon fat over medium-high heat until they achieve a golden brown color.
- Using a slotted spoon, transfer the pork to the casserole.
- Add garlic, onion, carrots, fresh mushrooms, cabbage, and sauerkraut to the pot.
- Lower the heat to medium.
- Stir and cook the vegetables until the carrots become tender, which should take about 10 minutes.
- Ensure the vegetables do not brown.
- Pour red wine into the pan to deglaze it.
- Stir to release any food and flour remnants stuck to the bottom.
- Season the mixture with bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds, and cayenne pepper.
- Cook for 1 minute.
- Incorporate dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste, and tomatoes.
- Heat the mixture until it just begins to boil.
- Transfer the vegetables along with all the liquid into the casserole dish containing the meat.
- Place a lid on the casserole.
- Bake in the preheated oven for 2 1/2 to 3 hours, until the meat is extremely tender.