Hunters Stew From Warsaw Bigos Warszawski

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The intermarriage of french and polish nobility was greatly responsible for adding a distinctive french flair to traditional polish cooking. This recipe is considered

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Steps

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Brown pork in the hot bacon drippings.

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Place in a kettle and add sauerkraut , sausage , water and boullion cube.

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Cover and simmer until the pork is tender.

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In the meantime , add the cabbage to a pot of boiling water , reduce heat , simmer 20 minutes and drain.

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Saute the bacon and onion until golden , add the flour mixed with water and stir until smooth.

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Stir into the pork- sauerkraut mixture and add the tomato paste , cabbage , mushrooms , salt and pepper.

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Simmer for 10 minutes , add wine and serve with steamed potatoes or crusty rye bread.

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Ingredients

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bacon drippings, pork, sauerkraut, polish sausage, water, bouillon cube, cabbage, bacon, onion, instant flour, tomato paste, mushroom, salt and pepper, red table wine