Bigos – Hunter’s Stew (with whiskey!)

on

Bigos title

Czesc, everyone!

I don’t know about you, but I’ve been playing a lot of Pokemon Go. When I come home, I need a giant bowl of power-up food because I’m usually starving at this point. Enter Polish Bigos (or Hunter’s Stew).

Before somebody freaks out on me – I’ve modernized this recipe a bit, so there’s a couple classic ingredients that won’t be found here. Bigos usually has a fruit, like prunes, to add a little sweetness, as well as some plain sauerkraut.

I decided to hit two birds with one stone and used Red Cabbage with Apples (found jarred in grocery stores). The apples add the sweetness we need, and the red cabbage covers our sauerkraut needs. Bigos also usually has a splash of red wine in it, but I decided to add a splash of Crown Royal Honey Whiskey instead (no, this is not a plug, I just really felt this went well with my stew).  Put a little hair on your chest!!

P.S. This stew has been approved by a picky eater!

Processed with VSCO

Ingredients
Serves 4 or more

Bacon – 3 strips
Kielbasy – 8 oz, sliced rondelle
Butter – 1 TB
Yellow Onion – 1/2 of whole, diced
Green Bell Pepper – 1, chopped
Yellow Wax Pepper – 1, chopped
Tomato Paste – 4 oz. can
Beef Broth – 1 1/2 c.
Baby Bella Mushrooms – 5, sliced
Roma Tomato – 1, chopped
Serano Pepper – 1, seeded and diced
Red Cabbage with Apples – 3-4 forkfuls
Garlic – 1 clove, diced
Salt – 2 tsp.
Black Pepper – 1 tsp.
Caraway Seed – 1/2 tsp.
Hungarian Paprika – 2 TB
Crown Royal Honey Whiskey – a splash

  1. In a pot on high heat, cook the bacon and kielbasy all the way through. Remove the meats from the pot and set aside.
  2. Add the butter to your pot, cook chopped onions on medium heat until they’re tender and a little translucent.
  3. Add green bell pepper and wax pepper to pot, continue cooking until all the veggies are soft.
  4. Add the can of tomato paste, and continually stir with a spoon until the tomato paste is smooth.
  5. Pour in the beef broth and the mushrooms, tomato, serano pepper, red cabbage, garlic, salt and pepper. Return the bacon and the kielbasy back to the pot.
  6. Cover the pot and cook until boiling. Reduce the heat to very low, and allow the stew to simmer, covered, for 1 hour. Stir occasionally
  7. Add the Hungarian paprika and splash of whiskey to pot. Stir the stew and cook for 15 more minutes, uncovered.

Serve with mashed potatoes, dumplings, bread or any other starchy goodness!

Processed with VSCO with hb2 preset

 

Please check out all my food thangs!

Instagram: @chiknwingqueen
NEW Facebook Page: @paprikasfoodblog

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s