Bigos (Polish hunter's stew)
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 8 (estimated)
Nutrition facts
- Protein22 %34 g
- Carbs20 %31 g
- Fat59 %41 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 630 kcal | 138 kcal |
| Protein | 34 g | 7.5 g |
| Carbs | 31 g | 6.8 g |
| Fat | 41 g | 9 g |
One serving is about 456 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 difficulty33/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
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
Beef - Polish
Ingredients
- 750 g Veal
- 2 Onion (chopped)
- 1 Cabbage (sliced)
- 2 tablespoons Tomato Puree
- 1 Bay Leaf
- 250 g Bacon
- 250 ml Beef Stock
- 2 Cloves
- 90 ml Red Wine
- 2 tablespoons Lard
- 100 g Mushrooms
- 400 g German Sausages
- 200 g Prunes
- 12 Peppercorns
- 4 Juniper Berries
- 4 Allspice Berries
Instructions
Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.
Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.
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