Bigos - Traditional Hunters' Stew
This marvelous is one of the oldest found in Polish cuisine. In earlier
times a week was spent in the preparation of this dish, but our adaptation
in very good indeed, and unless you want to have the hunters hunting you,
you had best produce this in just a few hours.
Cut into a very large dice 4 to 6 pounds of cooked meats, using and or all of the following:
Cut the meat into very large dice.
Cook the onions in the fat from the salt pork until limp. Add
the flour, and blend well. Stir the sauerkraut and mushrooms,
along with the juice from the dried mushrooms. Add all the dices
meats, including the salt pork, and the salt, pepper, and sugar.
* If you just do not have all these meats
sitting around already cooked, simmer
each individually in a covered casserole along with a bit of onion, carrots, celery, and a
few peppercorns. Add just a tiny bit of water or broth to the pot so that the meat does
not stick during cooking. Simmer until not quite tender.
¥ Cook the mushrooms in a bit of
water until soft enough to cut into thin strips. Save the water.