Description
A savory Polish stew combining sauerkraut and various meats, rich in flavor and perfect for gatherings.
Ingredients
- 1 pound pork shoulder, cut into chunks
- 1 pound kielbasa, sliced
- 1 pound beef, cut into chunks
- 2 cups sauerkraut, drained
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 cup water or broth
- Sugar (to taste, if needed)
- Fresh parsley, for garnish
Instructions
- In a large Dutch oven, heat olive oil over medium heat and brown the pork shoulder and beef until caramelized.
- Add kielbasa, onions, and garlic, cooking until the onions are translucent.
- Stir in sauerkraut, black pepper, paprika, bay leaves, thyme, and water or broth.
- Bring to a simmer, then reduce heat to low, covering and allowing to cook for 2 hours.
- Adjust seasoning with sugar, salt, and pepper according to taste.
- Serve hot garnished with parsley, alongside crusty bread or mashed potatoes.
Notes
For the best flavor, let the Bigos sit overnight in the fridge before serving. It enhances the taste as the flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Polish