Description
Your attention today we would like to offer a recipe from the Polish cuisine - a dish of beef, mushrooms and cabbage. For this dish we will need not only cabbage, but pickled. This original combination will give the dish acidity and unusual flavor, and well-chosen herbs and spices will please your taste buds!
Ingredients
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Beef
700 g
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Cabbage
1 kg
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Tomato
2 piece
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Mushrooms
300 g
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Onion
2 piece
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Pepper
1 piece
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The Apium graveolens Dulce
2 piece
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Garlic
4 tooth
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Dill
0.5 coup
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Black pepper
-
Bay leaf
4 piece
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Khmeli-suneli
-
Water
250 ml
Cooking
To cook bigos is a kind of culinary feat! So, in the morning for example the famous Baron planned feat: slice the Mushrooms and fry over high heat, stirring, until Golden brown.
Beef slice and stew under a lid, then fry. If You are lucky and Your husband is a hunter, you can take a wild boar or deer, the flavor will only improve.
We will cut all our vegetables:
Celery-diced, garlic-finely. Sauerkraut (if it is very sour, rinse with cold water) leaves with a knife, but not chopped. Fresh cabbage cut into fairly thin strips
Onions-small dice.
Tomatoes - large dice. Can be added to bigos 1/2-2/3 Cup dry red wine, but if someone loves you wine and a spoonful of thick tomato paste instead of tomato.
Sweet red pepper - large dice.
Put in a roaster or pot roasted meat, fried mushrooms, all the vegetables.
Stir, add spices, and 250 ml of water purified or boiled. Add salt very carefully! Sauerkraut is very salty. Who said that bigos should be ugly?
Put in heated to 180 to 200*With the oven for 2 hours to languish. Classic bigos is cooked for 3 days!!! =-O the next day again cook bigos for about 1 hour (at least!), adding, if necessary, some water. But the best taste bigos is after cooking on the third day (also about 1 hour, at least!). I'm such experiments are not carried out! If you'd like to try!:-D
Bon appetit!!!
I love this dish! Lots of meat and lots of veggies! What could be better?
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