| I have two recipes, both from Culinary Arts Institute Polish Cook
Book. I haven't tried either one so I can't vouch for how good
they are.
RECIPE #1 Hunter's Stew (Bigos)
6 pounds diced cooked meat (use at least 1/2 pound of each
of the following: beef, ham, lamb, sausage, veal, pork,
venison or rabbit, wild duck, wild goose, or pheasant)**
5 ounces salt pork, diced
1 onion, minced
2 leeks, minced
2 tablespoons flour
1 pound fresh mushrooms, sliced or 3 cans (4 ounces each)
sliced mushrooms (undrained)
1 to 2 cups water or bouillon
6 pounds sauerkraut
2 teaspoons salt
1 teaspoon pepper
2 teaspoons sugar
1 cup Madeira
1. Fry salt pork until golden but not crisp in an 8-quart kettle.
Add onion and leeks. Stir fry 3 minutes. Stir in flour.
2. Add mushrooms with liquid and water to kettle; simmer 5 minutes.
3. Drain and rinse sauerkraut. Add to kettle along with cooked
meat, salt, pepper, and sugar. Cover; cook over medium-low
heat 1-1/2 hours.
4. Stir in wine. Add more salt, pepper, and sugar to taste.
Simmer 15 minutes; do not boil.
12 to 16 servings
** If meat must be prepared especially for this stew, each piece
should be braised separately. Put meat, poultry, or game into
a Dutch oven with 1 carrot, 1 stalk celery, 1 onion, 1 parsnip,
1 clove garlic or 1 sprig parsley, 5 peppercorns, 1 cup water
and 1 cup wine. Simmer, covered until meat is tender.
RECIPE #2 Easy Hunter's Stew (Latwy Bigos)
1/4 cup all-purpose flour
1 teaspoon paprika or caraway seed
2 tablespoons butter or margarine
1 pound lean beef, cubed
1 pound lean pork, cubed
2 pounds sauerkraut, rinsed and drained
2 medium onions, sliced
12 ounces kielbasa (Polish sausage) or 6 smokie link sausages
cut in 1-inch pieces
1 can (4 ounces) sliced mushrooms (undrained)
1/2 cup dry white wine
Chopped parsley (optional)
Small boiled potatoes (optional)
1. Combine flour and paprika; coat meat pieces.
2. Heat butter in a Dutch oven or saucepot. Add meat and brown
on all sides. Add sauerkraut, onion, sausage, mushrooms,
and wine; mix. Cover and cook over low heat 1-1/2 to 2 hours,
or until meat is tender.
3. Remove meat and vegetables to serving platter. If desired,
garnish with parsley and serve with small boiled potatoes.
6 to 8 servings
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