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Рецепт Polish Hunters' Stew
by Global Cookbook

Polish Hunters' Stew
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Ингредиенты

  • 1 ounce dry porcini mushrooms
  • 1/4 lb bacon minced
  • 3/4 lb fat-trimmed beef sirloin
  • 3/4 lb smoked sausages
  •     (such as Polish kielbasa)
  • 1 x onion - (1/2 lb) peeled, minced
  • 2 c. liquid removed sauerkraut
  • 1 lb cooked ham cut 1/2" chunks
  • 2 x hard-ripe tomatoes - (abt 3/4 lb total) rinsed, cored,
  •     and minced
  • 1/4 c. dry red wine
  • 2 x garlic cloves peeled, and
  •     chopped or possibly pressed
  • 1 Tbsp. chopped fresh rosemary leaves
  •     (or possibly crumbled dry rosemary)
  • 2 tsp fresh thyme leaves
  •     (or possibly dry thyme)
  • 1/2 tsp coriander seed
  • 1 x dry bay leaf
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Инструкции

  1. In a small bowl, pour 1 c. boiling water over mushrooms and let stand till soft, 10 to 15 min. Lift mushrooms from water and squeeze out moisture; reserve soaking liquid. Coarsely chop mushrooms.
  2. In a 5- to 6-qt pan over high heat, stir bacon frequently till lightly browned, about 3 min. With a slotted spoon, transfer bacon to towels to drain. Throw away all but 1 tsp. drippings in pan.
  3. Meanwhile, rinse beef and pat dry. Cut beef and sausages into 1-inch chunks. Add in beef and sausages to pan and stir till browned, about 5 min. Remove from pan with a slotted spoon and set aside.
  4. Add in onion to pan and stir till browned, 3 to 4 min. Return bacon, beef, and sausages to pan. Carefully pour in reserved mushroom soaking liquid, leaving grit behind, then add in 2 c. water, sauerkraut, ham, tomatoes, wine, garlic, rosemary, thyme, coriander seed, and bay leaf. Stirring often, bring to a boil; reduce heat and simmer, stirring occasionally, till beef is tender when pierced, about 1 1/2 hrs.
  5. Ladle stew equally into wide bowls, discarding bay leaf. Add in salt and pepper to taste.
  6. This recipe yields about 10 c.; 5 to 6 servings.
  7. Comments: "As a child, I didn't know this was hunters' stew - it was just one of my favorite things," says A.J. Diehl. Her Polish parents always prepared bigos for the holidays. Diehl is now quick to point out which the stew is a treasured Polish dish; poetry and other literature have been written in its praise.