Bigos
18 ingredients · 9 steps · from The Polish Chef
Ingredients
- 2 lb Cube beef
- 2 lb Cube pork
- some Apples
- sliced Carrots
- thinly sliced Cabbage
- sliced Mushrooms
- diced Onions
- some Garlic
- some Prunes
- a bag Polished dry mushrooms
- some Sauerkraut
- some Lin kobasa (smoked)
- glaze Red wine
- little Oil
- some Canned tomatoes
- some Tomato paste
- some Bay leaves
- some Paprika
Steps
- Chop all ingredients: apples, carrots, cabbage, mushrooms, onions, garlic, and prunes.
- Soak the polished dry mushrooms in hot boiling water. Rinse and squeeze them.
- Take out the soaked mushrooms, chop them up, and save them for later.
- Brown the meat (cube beef and cube pork) by frying it in a pan; do not cook it completely.
- Glaze the pan with red wine.
- Add oil to the pot and fry the cabbage, onion, mushroom mixture, and apples.
- Add kobasa, mushrooms, bay leaves, canned tomatoes, tomato paste, and pepper.
- Set the oven to 350°F and bake for about two hours.
- After two hours, check on the stew. If needed, add paprika and return it to the oven.
Recipe extracted by Foodle from “Bigos - The Polish Chef” by The Polish Chef. Quantities follow the video and may be approximate — watch the original for technique.