HUNTER'S STEW (Bigos)
One of my favourite dishes. There is a variety of ingredients, some have mushrooms while others contain apples, venison, lamb or beef. It is best made a two days in advance and reheated on low heat before serving.
50g butter
2 onions, peeled and chopped
1 jar sauerkraut (brined cabbage)
1 can tomatoes, peeled
1 small white cabbage
300 ml strong beef stock
250g smoked sausage
5 to 6 pork ribs
salt and pepper
Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in cold water, drain thoroughly and mix with the onions. Add the tomatoes. Chop the cabbage finely and mix in. Add the stock, stirring well, and then the pork ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for one hour. Season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat before serving.
No comments:
Post a Comment