BIGOS - Polish Hunter's Stew
Bigos is best when it is ready a few hours ahead of serving, so it has time for the flavors to "meld". For the meat choice, you can use pork, venison, chuck steak, kielbasa... whatever you like, as long as you make it tender! This is best eaten with some bread on the side to sop up the sauce. This is great to make on a chilly day.
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- yellow onions, roughly chopped
- 1/2 c
- dried or fresh mushrooms
- 1/4 c
- 2 lb
- sauerkraut: canned or in the bag
- tomatoes, chopped
- 1 Tbsp
- ground cloves (or 4 whole cloves)
- 3 Tbsp
- olive oil
- 1 tsp
- dried dill
- bay leaf
- 2 1/2 c
- beef stock
- 1 tsp
- salt and pepper each, and then more to taste
- 8 oz
- boneless pork
- 16 oz
- chuck steak
- 8 oz
MEATS: YOU CAN USE ANY COMBO OF THESE
1If using dried mushrooms, put in bowl and cover with hot / boiling water. Let sit for 30 minutes to soften. Drain.
2Cube meat. Toss in flour.
3Use your heavy stock pot or big pot. Sautee onions in olive oil until carmelized. Remove from pot.
4Add meat to pot(may have to do batches). If pot has dried out, add a little more olive oil. Remove meat from pan.
5Deglaze pot with wine or balsamic vinegar. Return meat to pot and add onions as well as all the rest of the ingredients.
6Bring to a boil. Then, cover and let simmer for 2 hours, or until meat is very tender. Turn off heat and halfway uncover the pot. Let it sit like that for 30-40 minutes for flavors to combine, meat to rest, and sauce to thicken.