Bigos (Hunters Stew)

Name: Bigos (Hunters Stew)
Yield: 7
Cuisine: Polaca
Ingredients: 0.25 cups Wheat flour; 1 lb Pork; 1 Onion; 3 Garlic; 4 cups Cabbage; 1 tablespoon Paprika; 2 tablespoons Tomato Puree; 1 Bay Leaf; 2 Bacon; 5 cups Beef Stock; 1 teaspoon Basil; 1 dash Hotsauce; 0.25 cups Red Wine; 1 cup Mushrooms; 1 dash Worcestershire Sauce; 0.13 teaspoons Caraway Seed; 1 lb Kielbasa; 1 can Sauerkraut; 1 teaspoon Marjoram; 1 cup Chopped Tomatoes

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein21 %25 g
Carbs14 %16 g
Fat65 %34 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	475 kcal	107 kcal
Protein	25 g	5.6 g
Carbs	16 g	3.6 g
Fat	34 g	7.7 g

One serving is about 444 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty40/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: PolishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Polish

Ingredients

60 ml Wheat flourOriginal: 0.25 cups
454 g PorkOriginal: 1 lb
1 Onion (Diced)
3 Garlic (chopped)
960 ml CabbageOriginal: 4 cups
1 tablespoon Paprika
2 tablespoons Tomato Puree
1 Bay Leaf
2 Bacon (sliced)
1.2 l Beef StockOriginal: 5 cups
1 teaspoon Basil
1 dash Hotsauce
60 ml Red WineOriginal: 0.25 cups
240 ml Mushrooms (1/2)Original: 1 cup
1 dash Worcestershire Sauce
0.13 teaspoons Caraway Seed
454 g KielbasaOriginal: 1 lb
1 can Sauerkraut
1 teaspoon Marjoram
240 ml Chopped TomatoesOriginal: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.