An old Polish dish that has many variations. The base is usually sauerkraut and fresh cabbage, two types of meat, sausages and mushrooms.
Ingredients:
| 300 g |
of pork neck |
| 300 g |
beef shank
| 300 g |
fresh cabbage |
| 300 g |
cured cabbage |
| 150 g |
quality sausage |
| 30 g |
dried mushrooms |
| 0.5 l |
red wine |
2 dl
| tomato puree |
| 4 pcs |
garlic cloves |
| 4 pcs |
bean leaves |
| 2 pcs |
onions |
| 2 pcs |
onions |
|
sweet ground pepper |
|
fat |
|
pepper |
|
salt |
Procedure:
Melt lard in a pot, add chopped onion, bacon, let it brown
Place meat cubes, add salt, pepper, sprinkle with red pepper, fry until the meat is browned
.Pour in red wine, add tomato paste, sausage slices, bay leaves, simmer until the meat is semi-soft for about 1.5 hours
Then add the chopped fresh and sauerkraut, pre-soaked dried mushrooms, turn down the heat and simmer for another 1 hour
Finally season the bigos with grated garlic, pepper and salt.
Recommendation:
Serve the bigos with bread or pastries. It is best the next day when they are tender.