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Bigos Recipe AKA Hunter’s Stew



The first time I had bigos, it was at a great little diner in the East Village called Little Poland who served it with potato dumplings in mushroom sauce. It was one of those amazing meals where you feel like you could either build a house afterward or take a carb-induced nap. In a future post I’ll post up a home-made version of those potato dumplings. Appropriately, bigos is considered a winter food.

Bigos, also known as Hunter’s Stew is a one pot meal consisting of kielbasy, sauerkraut, tomato paste, and variations including mushrooms, cabbage, carrots, wine, beer and seasonings. I like-a-da-spice so the Roodonfood version has a little jalapeno and cayenne pepper. According to wikipedia it’s most often eaten with mashed potatoes or rye bread. Note that in this batch kryana kielbasy made with pork and beef was used on recommendation from the nice Polish deli person at Eagle Provisions who was surprised I’d heard of bigos.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
1 pd kielbasy (Kryana, Swojska are two that work well)
½ onion, chopped
6 cloves of garlic
1 T paprika
1 T caraway seeds
1 t cayenne pepper
½ jalapeno, chopped
4-5 bay leaves
2 oz tomato paste
Lots of pepper

In a deep pot or dutch oven add some oil and turn pan to medium. Add in garlic cloves, onions, jalapeno, bay leaves and kielbasy. Allow to cook for 5-7 minutes while the onions begin to wilt. Now add in remaining ingredients and about a cup of water to thin out. Mix in well. Cook on low for about 30 minutes. Serve hot with mashed potatoes, rye bread or baked potatoes.


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