Recipe serves: 10


1-1½ lbs beef chuck pot roast, cut into 1 inch cubes
1-1½ lbs pork shoulder, cut into 1 inch cubes
2 large onion, diced
1 tsp salt
¼ tsp black pepper
3 Tbsp vegetable oil
1 cup hot water
1 Tbsp chicken soup powder
¾ cup dried Polish mushroom
1 cup hot water
64 oz sauerkraut (½ gallon)
1 lbs Polska Kielbasa - diced
5 each carrot, shredded
2 large cabbage, sliced
3 oz tomato paste (½ small can)
5 each prunes, chopped
1-2 cup red wine

Preparation steps:
  1. Soak the dried Polish mushroom in 1 cup of hot water for an hour.
  2. In 2 batches, brown the beef and pork cubes in a non-stick skillet with 2 Tbsp oil. Season with 1 tsp salt and ¼ tsp black pepper. Set aside.
  3. Saute the onions for 10 minutes. Set aside.
  4. In a large stock pot, saute the cabbage by adding ¼ of the cabbage at a time. Mix occasionally.
  5. Drain the mushrooms (keep the liquid). Dice the mushrooms. Add the mushrooms and the liquid to the pot.
  6. Mix the tomato paste with 1 cup of hot water and chicken soup powder, add the mix to the pot.
  7. Add the beef, pork and onion to the pot.
  8. Drain the sauerkraut (keep the liquid aside) and add to the pot.
  9. Add Polska Kielbasa, prunes and red wine. Mix well.
  10. Simmer the bigos for 1 hour. Mix occasionally.
  11. Adjust flavors - add black pepper, salt or sauerkraut liquids.
Serving: serve with boiled potatoes, sour cream, and crusty dark bread. .
Picture of recipe

  • May use other beef cuts, such as
    beef chuck cross rib roast.