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Category Archives: Stew

Bigos

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Bigos

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Hunters Stew. This is the National Dish of Poland and will warm you from the outside in and give you a hug of Comfort. It is also very Paleo friendly

 

Salt and pepper, to taste

Vegetable oil, as needed

2 lbs boneless pork shoulder, cut into 1-inch chunks

1 lb smoked kielbasa, cut into 1/2-inch slices

¼ lb bacon diced

1 smoked pork hock

5 cloves garlic, finely chopped

1 ½ tablespoons whole caraway seed

3/4 teaspoon ground allspice

1 large onion, sliced 1/4-inch thin

3 medium carrots, grated

32 ounces canned diced tomatoes, with juice

1 lbs cabbage, sliced 1/4-inch thin

2 lbs sauerkraut

3 bay leaves

 

In a pot over medium heat render the bacon until crispy, remove and set aside. Season the pork shoulder with salt and pepper and brown in the bacon fat, add vegetable oil if needed. When browned remove from the pot and set aside with bacon. Add onion, carrots, and garlic to the pot and cook for a few minutes. Add the Pork Shoulder and bacon, the rest of the meat and then the rest of the ingredients. Stir well. Bring to a boil and then reduce to a simmer. Simmer for 3-4 hours.

Hungarian Goulash

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Hungarian Goulash

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1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)

 

I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add

 

You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder