Polish stew (bigos)

Name: Polish stew (bigos)
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 500 g sauerkraut natural bag; 500 ml tap water; 2 onion; 250 g mushrooms; white coal; 6 el traditional olive oil; 125 g vomited prunes without seeds bag; 700 g rib bovine; 3 toe garlic; 1 Gelderse smoked sausage 250 g; 250 ml full red wine; 140 g tomato paste can of 70 g; 2 dried laurel leaves

Polish dish with sauerkraut, mushrooms, white cabbage, onions, prunes, rib-beef rags, red wine and Gelderse smoked sausage.

Ingredients

Directions

Bring the sauerkraut with the water to the boil and cook for 15 minutes.
Chop the onion. Clean the mushrooms with kitchen paper. Halve the mushrooms.
Cut the white cabbages into thin strips.
Heat the oil in a large pan and fry the onion, mushrooms, white cabbages and prunes the 10 min.
Cut the beef into small pieces. Cut the garlic coarsely.
Heat the oil in a frying pan. Sprinkle the meat with salt and pepper and bake brown in 4 minutes. Spoon the meat with the garlic.
Drain the sauerkraut and add to the coal mixture. Also add the meat to the coal mixture.
Cut the smoked sausage into slices.
Add the wine, tomato puree, bay leaves and smoked sausage.
Leave to simmer for 2 hours with the lid on the pan over low heat. Stir frequently. Season with salt and pepper.