4 mushroom, dried
1/4 cup ; water
2 lb sauerkraut
1 large apple, peeled/cored/sliced
20 oz tomato, canned
5 peppercorn
1 bay leaf
1 lb polish sausage, diced
1 lb stewing beef
1 cup bacon, coarsely chopped
A Recipe for
Bigos (Sauerkraut Stew)
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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This Recipe for Bigos (Sauerkraut Stew) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food is an important part of a balanced diet. |
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This is a recipe for Bigos (Sauerkraut Stew) from the recipe cookbook of Recipes-to-go (Ethnic)
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and
simmer for 1/2 hour. Slice.
Wash the sauerkraut and sqeeze it. Add mushrooms and the liquid in
which they were cooked. Add the apples, the tomatoes, peppercorns and
bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat
and the bacon. Simmer 1 hour longer.
My method differs a little bit. I rinse the sauerkraut and simmer it
for about a 1/2 hour. In a separate pot I simmer the stewing beef for
the same amount of time with whatever spices happen to fall into my
hands at the time, including the peppercorns and the bay leaf.
Meanwhile, in a large fry pan I fry the bacon, a large diced onion,
the Polish sausage and the mushrooms. Then I drain the sauerkraut and
mix it into the beef. Into that I mix in the bacon mixture. Then I
simmer all that for about another hour.
This dish tastes best reheated the next day. Serve with steamed
potatoes or rye bread. Excellent for banquets and buffet
entertaining. It also freezes well.
per Teresa Stalis
Serves: 6
Bigos (Sauerkraut Stew) Recipe brought to you by Recipes To-Go