Bigos

A stew from Poland

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Ingredients

250 g	beef, marbled
250 g	pork (like neck)
250 g	smoked pork (Kasseler)
250 g	Polish sausages (like Kielbasa)
500 g	sauerkraut, teared to bits
500 g	white cabbage, shredded
3	onions, chopped
1	bell pepper, red (optional), sliced
40 g	mushrooms, dried, soaked and chopped
1 ¹/₂ tbsp	paprika powder, noble sweet
	salt and pepper
2	bay leaves
	oil for frying
1 tsp	juniper berries
1 tbsp	dried plums, pitted and chopped
1 tbsp	tomato puree
some	sugar
some	hot water or stock

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Cut meat and sausage into small pieces and fry, one by one, in hot oil; set aside.

Heat more oil if necessary and fry onions and bell pepper. Season with salt and black pepper, and cook for a minute or two. Add sauerkraut and white cabbage as well as bay leaves and juniper berries, add some water or stock. Add meat, mushrooms and plums, stir well to combine.

Simmer until the meat is done. This may take 90 minutes or more. Stir regularly and add more water or stock if needed. Mix tomato puree with some water and add to the stew. Season with paprika powder and some sugar.

Serve with bread or potatoes.