Name: Polish Hunter’s Stew (Bigos)
Yield: 8 servings
Ingredients: 2½ pounds sauerkraut; 1 cup Madeira; 2 teaspoons sugar (optional); Salt and freshly ground black pepper; ½ ounce dried mushrooms; 1 cup boiling water; ½ pound kielbasa (Polish sausage), cut into ⅛-inch slices; 2 cups canned tomatoes, drained; 1½ pounds leftover cooked game, cut into 1½-inch cubes; 1 cup leftover meat gravy; 3 slices of lean bacon; 1 large onion, finely chopped; 1 tablespoon all-purpose flour; ½ cup chopped parsley

Preparation info

8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ ounce dried mushrooms
1 cup boiling water
2½ pounds</

Main course

Method

Wash the mushrooms and pour the boiling water over them. Let stand for thirty minutes.
Wash and drain the sauerkraut and place it in a large heavy kettle with a tight-fitting lid. Pour the liquid in which the mushrooms soaked over the sauerkraut. Cut the mushrooms into strips. Add the mushrooms to the sauerkraut and cover. Simmer slowly for thirty minu