Bigos (Polish Hunter's Goulash) Recipe, Poland

 

Bigos is a traditional Polish goulash made with sauerkraut, fresh cabbage, various meats and aromatic spices.

It is a filling and aromatic dish, perfect for cold weather.

Ingredients:

500gram (1 lb) sauerkraut, drained and rinsed if too sour

500gram (1 lb) fresh cabbage, shredded

500gram (1 lb) pork shoulder or pork belly, diced

300gram (10 oz) sausage, sliced

300gram (10 oz) beef goulash or game, diced

200gram (7 oz) smoked bacon, diced

1 large onion, chopped

3 cloves garlic, chopped

2 tbsp vegetable oil or lard

2 tbsp tomato paste

1 cup dry red wine (optional)

1 cup beef or vegetable stock

8-10 prunes, chopped (adds a light sweetness)

2 bay leaves

1 teaspoon cumin

1 teaspoon marjoram

1 teaspoon paprika

½ teaspoon black pepper

Salt, to taste.

Instructions:

Prepare the meat:

In a large pot or saucepan, heat 1 tablespoon oil over medium heat.

Add the diced bacon and fry until crispy.

Remove and set aside.

In the same pot, add the pork and beef cubes.

Brown on all sides then removes.

Sauté the vegetables:

Add the remaining 1 tablespoon oil, if necessary.

Sauté the chopped onion until golden.

Add the garlic and fry for another minute.

Combine the ingredients:

Return the browned meat to the pot.

Stir in the tomato paste, stirring well.

Add the sauerkraut, shredded cabbage, sausage, and plums.

Pour in the red wine and stock.

Season and simmer:

Add the bay leaves, cumin, marjoram, paprika, black pepper, and salt.

Mix well.

Bring to a boil, and then reduce heat.

Cover and simmer for at least 2-3 hours, stirring occasionally.

(For the best flavor, cook for 4-5 hours or refrigerate overnight and reheat the next day.)

Season and serve:

Taste and adjust seasoning if necessary.

Serve hot with rye bread or boiled potatoes.

 

Bigos tastes even better the next day, once the flavors have combined!