Polish·non-vegetarian·medium

Bigos (Polish hunter's stew)

Name: Bigos (Polish hunter's stew)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 sliced White Cabbage; 250ml Beef Stock; 100g Mushrooms; 2 tablespoons Lard; 400g German Sausages; 250g Bacon; 2 chopped Onion; 750g Beef; 200g Prunes; 1 Bay Leaf; 2 Cloves; 12 Peppercorns; 4 Juniper Berries; 4 Allspice Berries; 90 ml Red Wine; 2 tablespoons Tomato Puree

Alright, folks, gather around for my version of the infamous Bigos, the Polish hunter's stew that will warm your heart and fill your belly. Ingredients: White Cabbage, Beef Stock, Mushrooms, Lard, German Sausages, Bacon, Onion, Beef, Prunes, Bay Leaf Instructions: 1. Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender. 2. While the cabbage is simmering away, brown the lard with the onions, then add in the meats, mushrooms, and bay leaf to create a delicious flavor bomb. Now, let me tell you a little secret – the first time I made Bigos, I accidentally used too much lard and ended up with a stew that could have fueled a marathon! Remember, a little goes a long way with lard, so use it sparingly. And here's a tip for you: Let the Bigos sit overnight before serving. The flavors meld together beautifully, making it even more irresistible. So there you have it, a hearty and soul-warming Bigos recipe with a dash of my personal touch. Enjoy, my friends!

140 min(prep 20 + cook 120)

4 servings

450 kcal

4.4

Ingredients

Nutrition

450 kcalper serving

Protein30g34%

Carbs20g23%

Fat30g34%

Fiber5g6%

Sugar3g3%

Directions

1
step 1
2
Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
3
step 2
4
Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.
5
step 3
6
Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.

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