Bigos: A Hearty Polish Hunter’s Stew
recipe

Preparation Time: 2 hours
Serving Size: 6 servings
Ingredients:
- 500 g sauerkraut
- 300 g pork shoulder, cubed
- 300 g beef, cubed
- 200 g smoked sausage, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons oil
- 100 ml red wine
- 2 bay leaves
- 5 black peppercorns
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon tomato paste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the chopped onion and minced garlic, sauté until soft.
2. Add the cubed pork and beef to the pot, browning the meat on all sides.
3. Stir in the sliced smoked sausage and cook for a few more minutes.
4. Mix in the sauerkraut, red wine, tomato paste, bay leaves, black peppercorns, and salt.
5. Cover and let it simmer on low heat for about 1-2 hours, stirring occasionally.
6. Taste and adjust seasoning with salt and black pepper as needed.
7. Serve hot, ideally with rye bread on the side.
Nutritional Information (per serving):
Calories: 450
Protein: 30g
Fat: 30g
Carbohydrates: 15g
Fiber: 5g
Sodium: 800mg

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