Hunter’s Stew - Bigos mysliwski
Hunter’s Stew (Bigos Mysliwski —
Poland)
6 pounds canned sauerkraut
1/4 pound bacon or salt pork, diced
3 large onions, chopped
3 tart apples, peeled and chopped
2 cups beef broth
1 cup sherry or dry red wine
Salt, pepper, sugar, to taste
3 to 4 pound roast or braised meats
1 bay leaf
Rinse sauerkraut in cold water and squeeze out juice well,
reserving some of the juice.
Put sauerkraut in large kettle over
low heat.
Meanwhile, render the bacon or salt pork.
Add bacon bits to
sauerkraut.
Sauté onions in bacon fat until golden; add chopped
apples and cook until slightly browned.
Add all to the kettle.
Add
diced meats and all the meat juices.
Add enough beef broth, bay
leaf, salt, pepper, a little sugar and some of the sauerkraut juice
for tartness.
Simmer slowly for 1 to 1 1/2 hours.
Add wine and let stew bubble up.
Cover and let stand until ready
to use.
