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Bigos (Polish Hunter’s Stew)

  • Author: Polish Housewife
  • Yield: 10 servings 1x
  • Category: Main
  • Cuisine: Polish


A hearty stew



  • 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*


  1. In a 5-quart Dutch over cook bacon and onion till bacon is cooked and onion is tender
  2. Drain, reserving 2 T. drippings
  3. Set onion and bacon aside
  4. 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.)
  5. Stir in bacon-onion mixture, sausage, beef broth, undrained mushrooms, wine, paprika, and bay leaf
  6. Simmer till meat is tender, about 1 1/2 to 2 hours
  7. 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)
  8. Cook till heated through
  9. Remove the bay leaf
  10. Serve over noodles with a dollop of sour cream; sprinkle with chopped parsley.


I like this over noodles, but it would be more traditional to eat Bigos over buckwheat kasha or by itself.