Medel
Bigos (Jägargryta)
Denna magnifika polska jägargryta är en symfoni av rökt kött, jordiga svampar och syrlig surkål som sjuds ner till en djupt smakrik, vinberikad buljong som bara blir bättre med tiden. Zart grisfläsk och kielbasa smälter samman med lager av kål och örter och skapar en värmande, själstilfredställande rätt med komplexa kryddnoter och en subtil värme som dröjer kvar på tungan.
⏱️200 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat oven to 175°C (350°F).
- 2Heat a large pot over medium heat. Add bacon and kielbasa, cooking until bacon renders its fat and sausage is lightly browned. Remove with a slotted spoon to a large casserole or Dutch oven.
- 3Lightly coat pork cubes with flour. Fry in bacon drippings over medium-high heat until golden brown. Transfer to casserole with a slotted spoon.
- 4Add garlic, onion, mushrooms, cabbage, and sauerkraut to the pot. Reduce heat to medium and cook, stirring occasionally, until vegetables soften, about 10 minutes. Do not allow to brown.
- 5Deglaze the pan with red wine, scraping up all browned bits from the bottom. Season with bay leaf, basil, marjoram, paprika, salt, pepper, and caraway seeds. Cook for 1 minute.
- 6Stir in tomato puree, diced tomatoes, hot sauce, Worcestershire sauce, and beef stock. Heat until just boiling.
- 7Pour vegetables and liquid into casserole with meat. Cover with lid.
- 8Bake for 2.5 to 3 hours until meat is very tender.