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excellent bigos recipe for chitown chows!

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excellent bigos recipe for chitown chows!

mike baruch | Oct 13, 2003 06:40 PM

hey, this is mike the chef, local author of the new polish cuisine. no where in this country will you find a better and more educated palate as you chowhounds! i see alot of postings about Polish foods and i wanted to share with you a classic Polish recipe called Bigos or Hunter's Stew. This is my interpretation of it and it's alot leaner and easier on your waistline. It's a great one pot recipe for the cold weather or if you're into tailgating. Peace, Mike
2 thick slices hickory smoked bacon, diced
1 pound Polish sausage, sliced
1 pound beef or pork stew meat, cubed
1/4 cup all purpose flour
3 large garlic cloves, minced
1 medium onion, diced
2 medium carrots, diced
1 1/2 cups domestic mushrooms, sliced
4 cups green cabbage, shredded
1 pound sauekraut, drained and rinsed twice
1 bay leaf
1 teaspoon dry thyme
1 teaspoon dried marjoram
1 tablespoon sweet paprika
1/8 teaspoon caraway seeds, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch of cayenne
Dash of Tabasco, Worcestershire, and Maggi seasoning
Dash of mushroom powder, optional
1/4 cup dry red wine
5 cups beef stock
2 tablespoons tomato paste
1 cup diced tomatoes
Preheat oven to 350F. In a large pot over medium heat, cook the bacon until it renders it's fat and turns lightly brown, then remove the bacon to a large earthenware casserole. Next, add the sliced Polish sausage to the hot bacon fat and stir cook until the sausage turns nicely brown then remove that to the casserole. Working quickly, dredge the cubed meat into the flour, then saute until lightly brown in the hot bacon and sausage fat, about 3 to 4 minutes then remove the meat to the casserole. Remove all but 2 tablespoons of the grease from the pot, and over medium heat saute the garlic, onion, carrots, mushrooms, green cabbage, and sauerkraut until slightly softened, about 3 to 4 minutes. Add to the vegetables the remaining ingredients and let the mixture come slightly to a boil, then pour the hot liquid over the bacon, sausage, and meat, cover the casserole tightly and cook in the oven for 2 1/2 to 3 hours.

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