Yield: 8 servings
Measure | Ingredient |
---|---|
2 ounces | Mushrooms, preferably |
\N \N | Polish, dried |
¼ pounds | Salt pork or bacon; diced |
2 larges | Onion; peeled and sliced |
2 \N | Tart apples; cored, peeled, sliced |
3 \N | Tomatoes; peeled and chopped |
3 pounds | Meats, game or poultry, mixed, roasted or cooked |
2 pounds | Sauerkraut, (up to 3 lbs); washed and drained |
½ pounds | Polish sausage, kielbasi; cut into 1-inch rounds |
\N \N | Sugar; to taste |
\N \N | Salt and pepper; to taste |
½ cup | Madeira |
\N \N | Beef bouillon or water |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Soak mushrooms in lukewarm water to cover for 20 mins. Drain and squeeze dry, reserving liquid. Slice mushrooms. Fry salt pork in a large kettle. Add onions; saute until tender. Add apples, tomatoes, meats, sauerkraut, sausage, sugar, salt and pepper. Mix in sliced mushrooms; add liquid, Madeira and bouillon to cover ingredients.
Cook slowly, covered, for 1 hour, or until ingredients are cooked.
Serve with boiled potatoes. Serves 8 to 10.
NOTES : Poland's national dish, a very old one, is called bigos. It is : prepared with a large number of ingredients and is a marvelous : party dish. Originally the stew was made with cabbage, onions, : mushrooms and a variety of other vegetables, as well as with : apples, prunes and an abundance of game and meats. The hearty dish
: supposedly evolved because it was a good way to use the ample : supplies of game left over from lengthy banquets. Bigos became the
: staple food for hunters, particularly because it could be reheated
: and tastes even better that way. Served at many important Polish
: festivities, bigos is made today in several versions, but its : basic characteristic is the same - a rich combination of hearty
: foods. Some of the stews are made in great quantity and take days
: to prepare. This is a simple but good variation.
from my kitchen to------------------------------->yours..... Dan Klepach