St. Mary's Polish Country Fair returns Memorial Day weekend - FOX 10 News | fox10phoenix.com

St. Mary's Polish Country Fair returns Memorial Day weekend

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A Michigan tradition returns this Memorial Day weekend. The St. Mary's Polish Country Fair will take place May 23-26 at the Orchard Lake St. Mary's Campus (3535 Indian Trail).

The state's largest country fair plays host to over 110,000 guests over the three-day weekend. 

Get complete fair information at stmaryspolishcountryfair.afrogs.org.

Polish Country Fair Bigos

Get this recipe courtesy of Cormac Lynn and Eric Wilson from St. Mary's Preparatory in Orchard Lake.

Ingredients:
1/2 lb Roast Beef or Pot Roast
1/2 lb Roasted Pork
1/2 lb Polish or Smoked Ham
1/2 lb Smoked Sausage
6 lbs Sauerkraut (Rinsed)
3 lbs Shredded Cabbage (Thin)
6 oz Sliced Mushrooms
6 ounces Shredded Carrots
1 tbs Raisins
1 tsp Dill Weed
1 Chicken Bullion Cube
2 tbs Tomato Paste
1/4 cup Red Wine
1 Bay Leaf

Method:
Rinse sauerkraut to lessen the sour taste.
In a large pot, combine the shredded cabbage, sliced mushrooms, shredded carrots, dill, chicken bullion, tomato paste, raisins, bay leaf, and red wine.
Add 2 quarts of water to keep the mixture wet and prevent from burning.
Cook on low heat and stir.
Dice up meats in bite sized pieces and add to the pot.
Stir well.
When the sauerkraut is rinsed to desired sourness, add to the pot and mix well.
While simmering, mix occasionally to incorporate the ingredients to ensure even cooking.
Add water as needed during the simmering process.  Simmer on low for 3 to 4 hours stirring occasionally.
After simmering process, cook Bigos to a stew like consistency.
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