Bigos (Sauerkraut Stew) Recipe

1. 1

   Soak the mushrooms in 1/4 c. water for 2 hrs.

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   Bring to boil and simmer for 1/2 hour.

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   Slice.

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   Wash the sauerkraut and sqeeze it.

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   Add in mushrooms and the liquid in that they were cooked.

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   Add in the apples, the tomatoes, peppercorns and bay leaf.

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   Cover and simmer for 1 hour and 15 min.

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   Add in the meat and the bacon.

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   Simmer 1 hour longer.

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    My method differs a little bit.

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    I rinse the sauerkraut and simmer it for about a 1/2 hour.

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    In a separate pot I simmer the stewing beef for the same amount of time with whatever spices happen to fall into my hands at the time, including the peppercorns and the bay leaf.

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    Meanwhile, in a large fry pan I fry the bacon, a large diced onion, the Polish sausage and the mushrooms.

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    Then I drain the sauerkraut and mix it into the beef.

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    Into which I fold in the bacon mix.

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    Then I simmer all which for about another hour.

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    This dish tastes best reheated the next day.

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    Serve with steamed potatoes or possibly rye bread.

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    Excellent for banquets and buffet entertaining.

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    It also freezes well.

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    per Teresa Stalis

* Per serving · 4 servings · Values may vary.

No additional tips available.