Pulaski's Favorite Bigos (Hunter's Stew) (8)
2 1/2 lb. sauerkraut, rinsed
1 c. sliced mushrooms
3/4 c. hot water
2 oz. diced fat bacon
4 sprigs parsley, chopped
1 large onion, chopped
2 tsp. flour
3 oz. Polish garlic sausage in 1/8" slices
3-4 c. cubed cooked meat or ham
1 c. meat gravy
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
1 c. red or white wine
Place sauerkraut in a large heavy pot with a tight lid. Add next 2. Cover. Simmer slowly 30 min. Cook next 3' stirring, until onion is golden. Do not allow bacon to crisp. Stir in flour. Add a little sauerkraut juice to make a paste. Mix in well. Fold in next 2. Add next 4. Cover. Simmer 45-55 min. Add wine. Bring to a boil. Remove from heat. Chill. Reheat. Serve with boiled potatoes.
Source: Ss. Peter & Paul Catholic Church, Ivanhoe MN, "Favorite Recipes," 1983
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2 1/2 lb. sauerkraut, rinsed
1 c. sliced mushrooms
3/4 c. hot water
2 oz. diced fat bacon
4 sprigs parsley, chopped
1 large onion, chopped
2 tsp. flour
3 oz. Polish garlic sausage in 1/8" slices
3-4 c. cubed cooked meat or ham
1 c. meat gravy
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
1 c. red or white wine
Place sauerkraut in a large heavy pot with a tight lid. Add next 2. Cover. Simmer slowly 30 min. Cook next 3' stirring, until onion is golden. Do not allow bacon to crisp. Stir in flour. Add a little sauerkraut juice to make a paste. Mix in well. Fold in next 2. Add next 4. Cover. Simmer 45-55 min. Add wine. Bring to a boil. Remove from heat. Chill. Reheat. Serve with boiled potatoes.
Source: Ss. Peter & Paul Catholic Church, Ivanhoe MN, "Favorite Recipes," 1983
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