Bigos Traditional Hunters' Stew Recipe
Do you want one awesome recipe idea to try today? This Bigos Traditional Hunters' Stew is extremely tasty to be passed up, so mark it. This Bigos Traditional Hunters' Stew is never going to fail as a Side Dish. The primary ingredient in Bigos Traditional Hunters' Stew is always Beef. You will be ever grateful to the European people for sharing this addictive Bigos Traditional Hunters' Stew recipe with the world!. In my opinion, if one is a chef, one ought to have a personal recipe of Bigos Traditional Hunters' Stew, just like I do.
Ingredients
4 to 6 pounds roast beef or pot roast, roast lamb, roast pork, venison or rabbit, chicken or duck, ham, Polish sausage, or roast veal
2 yellow onions, peeled and chopped
1/4 pound salt pork, diced and browned
2 tablespoons flour
3 quarts sauerkraut
1 1/2 ounces cooked dried mushroomst, with water, or 2 cups fresh mushrooms, sauteed
Salt and pepper to taste
1 tablespoon brown sugar
1 cup dry red wine
Directions
Cut the meat into very large dice.
Cook the onions in the fat from the salt pork until limp.
Add the flour, and blend well.
Stir in the sauerkraut and mushrooms, along with the juice from the dried mushrooms.
Add all the diced meats, including the salt pork, and the salt, pepper, and sugar.
Simmer, covered, for 1 hour.
Add the wine, boil up once, and remove from the heat.
Keep the pot covered until you are ready to serve.
Traditionally so much time was spent in preparing this dish that one is not expected to eat it on the first day.
It keeps for several days in your refrigerator, and it is much better heated up.
Cook the onions in the fat from the salt pork until limp.
Add the flour, and blend well.
Stir in the sauerkraut and mushrooms, along with the juice from the dried mushrooms.
Add all the diced meats, including the salt pork, and the salt, pepper, and sugar.
Simmer, covered, for 1 hour.
Add the wine, boil up once, and remove from the heat.
Keep the pot covered until you are ready to serve.
Traditionally so much time was spent in preparing this dish that one is not expected to eat it on the first day.
It keeps for several days in your refrigerator, and it is much better heated up.
