Description
A hearty stew
Ingredients
Scale
- 6 slices bacon, cut in 1-inch pieces
- 1 large onion, chopped
- 1/2 pound boneless beef, cut in cubes (500 g)
- 1/2 pound boneless pork, cut in cubes (500 g)
- salt, pepper, and garlic powder to taste
- 1/2 pound Polish sausage, sliced (500 g)
- 2 cups beef broth
- 1 6-ounce can sliced mushrooms (170g)
- 1/2 cup dry white wine (120 ml)
- 1 teaspoon paprika
- 1 bay leaf
- 2 16-ounce cans sauerkraut, drained and snipped (1 Kg)
- sour cream (optional)
- parsley
- noodles, cooked*
Instructions
- In a 5-quart Dutch over cook bacon and onion till bacon is cooked and onion is tender
- Drain, reserving 2 T. drippings
- Set onion and bacon aside
- Brown beef and pork in reserved drippings, (I know the bacon makes the drippings salty, but at this point, I still added salt, pepper, and garlic powder with the meat.)
- Stir in bacon-onion mixture, sausage, beef broth, undrained mushrooms, wine, paprika, and bay leaf
- Simmer till meat is tender, about 1 1/2 to 2 hours
- Stir in sauerkraut (besides draining, I also rinsed the kraut because that’s what my mother-in-law used to do when cooking with sauerkraut, you still get the tartness, but it’s not overpowering)
- Cook till heated through
- Remove the bay leaf
- Serve over noodles with a dollop of sour cream; sprinkle with chopped parsley.
Notes
I like this over noodles, but it would be more traditional to eat Bigos over buckwheat kasha or by itself.