Polish Bigos – Hunter’s Stew with Sauerkraut and Meats

Known as Hunter’s Stew, Bigos is a slow-simmered Polish dish made with sauerkraut, cabbage, pork, sausage, and sometimes wild game — hearty and deeply flavorful.

Ingredients (Serves 6):

* 500g pork shoulder, cubed
* 300g kielbasa sausage, sliced
* 300g sauerkraut, rinsed
* 200g fresh cabbage, shredded
* 1 onion, chopped
* 2 tbsp tomato paste
* 2 bay leaves
* 1 tsp caraway seeds
* 100ml dry red wine
* Oil, salt, pepper

Instructions:

1. Brown pork and sausage in oil. Add onion and sauté until soft.
2. Add cabbage, sauerkraut, tomato paste, wine, bay leaves, and spices.
3. Simmer covered on low for 2–3 hours, stirring occasionally.
4. Serve with rye bread or boiled potatoes.

Polish Tip:
Bigos tastes better the next day — reheat slowly to deepen the flavor.

COLOSSAL REUBEN DEEP DISH MAYHEM

Ingredients:
1 lb corned beef, sliced
1 cup sauerkraut, drained
1½ cups shredded Swiss cheese
½ cup Russian or Thousand Island dressing
Deep-dish pizza crust or thick dough

Instructions:
1⃣ Press dough into deep-dish pan, spread dressing over crust.
2⃣ Layer Swiss cheese, corned beef, sauerkraut, then more cheese.
3⃣ Bake at 375°F for 30-35 min until golden and bubbly.
4⃣ Slice into this tangy, savory Reuben chaos!

Prep: 15 min | Cook: 35 min | Total: 50 min | Serves: 4-6

Hungarian Goulash – Hearty Beef Stew

A rich and warming stew, Hungarian Goulash is famous for its tender beef chunks, paprika-spiced broth, and vegetables—perfect for cozy dinners.

Ingredients (Serves 4):

• 600g beef chuck, cut into cubes
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 2 carrots, sliced
• 2 potatoes, diced
• 1 red bell pepper, chopped
• 500ml beef broth
• 2 tbsp vegetable oil
• Salt and pepper

Instructions:

1. Heat oil in a large pot; sauté onions until translucent.
2. Add garlic and paprika, stir for 1 minute.
3. Add beef cubes, brown on all sides.
4. Pour in broth, bring to a boil, then simmer covered for 1.5 hours.
5. Add carrots, potatoes, and bell pepper; cook until tender. Season to taste.
6. Serve hot with crusty bread or dumplings.

Hungarian Tip:
Use authentic Hungarian sweet paprika for the distinctive flavor and vibrant color.

I was watching a YouTube video and I came across a rare spawn

Austrian Hirschgulasch – Venison Goulash

A warming alpine stew made with tender venison, red wine, root vegetables, and juniper — perfect for cold mountain nights.

Ingredients (Serves 4):

* 800g venison shoulder or leg, cubed
* 2 onions, finely chopped
* 2 carrots, diced
* 2 garlic cloves, minced
* 2 tbsp tomato paste
* 200ml red wine
* 500ml beef or game stock
* 5–6 juniper berries, crushed
* 2 bay leaves
* 1 tsp smoked paprika
* Salt, pepper, oil or butter

Instructions:

1. Brown venison in batches, set aside.
2. In the same pot, sauté onion, garlic, and carrots. Add tomato paste and cook for 1–2 mins.
3. Deglaze with wine. Return meat, add stock, bay, juniper, paprika.
4. Simmer gently for 2 hours until the meat is fork-tender.
5. Adjust seasoning and serve with spaetzle or mashed potatoes.

Austrian Tip:
Let the stew rest overnight — flavors deepen beautifully by day two.