WGBY Local Polish Heritage CelebrationRecipe courtesy of Gramp's Restaurant.
WGBY

Bigos (Hunter's Stew)

  • 2 Knorr beef bullion in 2 cups water
  • 1 lb. pork shoulder (or beef or venison)
  • salt & pepper
  • 2 lbs. sauerkraut
  • ½ lb. slab bacon
  • 2 fresh tomatoes
  • 2 carrots
  • ½ fresh cabbage
  • 2 bay leaves
  • 2 medium onions
  • ½ lb. polish sausage
  • 2 tsp. sugar
  • 6-8 dry plums

Cut slab bacon, polish sausage, pork shoulder, onions and fry. Rinse sauerkraut in cold water. Dice cabbage and carrots, and place into large stock pot with sauerkraut, 2 cups water and beef bullion. Add salt, pepper, bay leaves, and plums.

After two hours, put fried meat and onions into pot. Cut fresh tomato and add to pot. Cook on low heat for 2 hours.

Serves 5.

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