Polish Bigos

An adaptation of a well-known Polish dish, Polish Bigos (bee-goss) is a deliciously warming dish. There are many types of Bigos in Poland, all using different meats, cooked and uncooked – this particular version uses veal and sausage. Serve

Polish Bigos with rye bread and beer.

6 tablespoons seasoned flour, made with

6 tablespoons flour,

1 teaspoon salt and

½ teaspoon black pepper

2 lb. stewing veal, cut into

1-inch cubes

8 oz. streaky bacon, diced

2 tablespoons olive oil

2 medium-sized onions, thinly sliced and pushed out into rings

2 garlic cloves, crushed

1 lb. smoked Polish sausage, cut into

1-inch slices

8 oz. garlic sausage, cut into -inch cubes

1 tablespoon sugar

1 lb. canned sauerkraut, drained

1 large cooking apple, peeled, cored and coarsely chopped

1 large pear, peeled, cored and coarsely chopped

2 teaspoons dried marjoram

6 fl. oz. red wine

8 fl. oz. beef stock

Place the seasoned flour on a plate and coat the veal cubes in it, shaking off any excess. Set aside.

In a large flameproof casserole, fry the bacon over moderate heat for 5 minutes or until it is golden brown and has rendered most of its fat. With a slotted spoon, transfer the bacon to a plate. Set aside.

Add the olive oil to the casserole and heat it over moderate heat. When the oil is hot, add the veal cubes, a few at a time, and fry, turning occasionally, for 6 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer them to a plate and keep warm while you fry the remaining cubes in the same way.

Add the onions and garlic to the casserole and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Stir in the bacon, veal, Polish sausage, garlic sausage, sugar, sauerkraut, apple, pear and marjoram and cook for 5 minutes. Pour over the wine and stock.

Increase the heat to high and bring the contents of the casserole to the boil. Cover the casserole, reduce the heat to low and simmer the stew for 45 minutes to 1 hour or until the veal is tender when pierced with the point of a sharp knife.

Remove the casserole from the heat and serve immediately, from the casserole.

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