Recipe serves: 10

Bigos

Ingredients
 
1 lbs beef chuck pot roast, cut into 1 inch cubes
1 lbs pork shoulder, cut into 1 inch cubes
2 large onion, diced
1 tsp salt
¼ tsp black pepper
3 Tbsp vegetable oil
2 cup water
2 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, shredded
6 oz tomato paste (small can)
5 each prunes, chopped
1 cup red wine
 


Preparation steps:
  1. Soak the dried Polish mushroom in 1 cup of hot water for an hour.
  2. Brown the beef cubes in a non-stick skillet with 1 Tbsp oil. Season with ½ tsp salt and ⅛ tsp black pepper. Transfer to a large stock pot.
  3. Brown the pork cubes in the non-stick skillet with 1 Tbsp oil. Season with ½ tsp salt and ⅛ tsp black pepper. Transfer to the large pot.
  4. Saute the onions for 10-15 minutes until dark brown. Transfer to the large pot.
  5. Add 2 cups of water and the chicken soup powder, and simmer the meat with onions for 1 hour.
  6. Drain the mushrooms (keep the liquid). Dice the mushrooms. Add the mushrooms and the liquid to the pot.
  7. Drain the sauerkraut (keep the liquid aside) and add to the pot.
  8. Add Polska Kielbasa, carrots, cabbage, tomato paste, prunes and red wine. Mix well.
  9. Simmer the bigos for 2-3 hours. Mix occationally.
  10. Adjust flavors - add black pepper, salt or sauerkraut liquids.
Serving: serve with boiled potatoes, sour cream, and crusty dark bread. .
Picture of recipe


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