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Hunters Stew (Bigos)
50g Butter 2 Onions (peeled and chopped) 1 jar Sauerkraut 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 it to the stew. Allow to simmer on low heat for 1 hour and season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat before serving. |
Webmaster replies I like the basic ingredients of this stew, so I'm going to have a go at it.
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