Myslivecký bigoš

Last Updated on August 12, 2024

Cubes of pork and beef stewed with cabbage and prunes and mushrooms.

Ingredients:

700 g of cabbage 700 g 400 g of pork shoulder 400 g Beef Tenderloin 300 g of bacon 200 g of soft salami 200 g of bacon

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50 g of prunes 30 g of dried mushrooms 30 g of dried mushrooms 2 pcs onions 2 dl wine 2 dl wine 1 pc of bay leaf 2 tbsp of royal jelly 1 teaspoon of ground paprika 1 teaspoon of granulated sugar pepper salt

Procedure:

1. Cut the cabbage into noodles, rinse in a colander with hot water, drain, place in a saucepan, cover with water, add salt and cook until semi-soft
2. Add the sauerkraut and pour in the wine
3. Cut the bacon into cubes and fry it, add the onion chopped finely and fry it until golden brown
4. Cut the salami into cubes and add to the dish, then add the spices, soaked mushrooms and sliced prunes, tomato paste, sugar and simmer under the lid for about 40 minutes until tender.

Recommendation:

Serve with dark bread or white bread.

Note:

Bigos is a Polish national specialty with a long tradition and many variations. Many households prepare it according to traditional family recipes, which differ from each other. Beef, mutton, poultry and venison are used to prepare bigos, which used to be prepared for guests several days in advance and heated up when they arrived. It is said to taste best when prepared at least 3 days in advance and refrigerated. It was also served at famous hunts and hunting feasts. Hence its name.