Bigos (Hunters Stew)

November 17, 2009 10:30:54 AM PST
Chef Michael Niksic shares his recipe for hunters stew.Jewel Canola oil
Jewel All purpose flour
1 cup diced onions 1 T chopped Garlic
1 cup baby carrots
4 oz sliced mushrooms (Portebello or Cremini are good choices)
8 oz sliced sirloin cut in medium-large dices
6 oz smoked Ham, cut in large dices
10 oz Smoked Sausage (polska kielbasa), thickly sliced ¾ inch
2 tsp fresh Thyme
1/2 tsp Cayenne Pepper
1t salt
1 tbsp mild Paprika
½ t black pepper
3T Jewel Tomato paste
8 oz White Cabbage, coarsely chopped 1 Grannysmith Apple, coarsely chopped
1 fluid oz measure chopped fresh Parsley
4 pitted Prunes, quartered
2 Plum Tomatoes, large dices 6 fl.oz. Red Wine

Preparation:
Lightly salt & pepper the beef. Then toss in flour, shake off excess flour. In a 10" pan or larger, sauté and brown the beef in enough oil to prevent sticking on a medium high heat. When browned remove the meat from the skillet. Add the carrots, when they begin to brown, add the ham and sausage and brown them also. Remove all from the skillet and keep together with the beef. Now sauté the onions (add a bit of oil if needed), then the mushrooms after several minutes and chopped garlic last. Add red wine and reduce the alcohol out of it. Next add your dry seasonings, stock, tomatoes, tomato paste, prunes, apples, and all the meats & carrots. Bring to a simmer, add the fresh thyme and cabbage, simmer for a few minutes and serve. For a duskier flavor add porcini mushroom. The beef can be substituted with veal, venison, pork, or lamb. Can be served with roasted or boiled potatoes.


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