Beef Bigus
Description
The dish is prepared without unnecessary complications. Bigus or bigos is a dish of Polish-Lithuanian kings. But in fact, today it's hard to determine which nation originally owns this dish. Today, bigus is very popular in Belarus, Lithuania, Ukraine, and Russia. Actually, bigus is a dish of the Grand Duchy of Lithuania, which included the territories of the aforementioned countries. There are many recipes for preparing this dish. I am offering my own version. Bigus with beef and prunes is very popular in our family and among our friends. This hearty and delicious dish suits everyone's taste. Try it—you'll like it too. The ready dish can be served at the table.
Instructions
- 1
Step 1
We wash the meat, dry it, and cut it into equal cubes.
- 2
Step 2
Slice the onion into half-rings.
- 3
Step 3
Grate the carrot on a coarse grater
- 4
Step 4
Heat the sauté pan, add oil. Over high heat, sear the meat until browned, then add carrots and leek, mix well, cover with a lid, and simmer gently over medium heat for a short while.
- 5
Step 5
Slice the smoked meats.
- 6
Step 6
Bacon.
- 7
Step 7
Plum soaked for a couple of minutes in boiling water, cut into several pieces (if necessary, remove the pits).
- 8
Step 8
Add smoked meats and prunes to the frying pan, sauté while stirring.
- 9
Step 9
After a couple of minutes, add the shredded cabbage and sauerkraut.
- 10
Step 10
Mix everything and simmer for about 5 minutes. The cabbage should release its juice; add a little water (up to 0.5 liters).
- 11
Step 11
It's time to add all the spices, salt and pepper. Then cover with a lid and simmer for 30-40 minutes, stirring occasionally.
- 12
Step 12
Add ketchup and simmer for another about 10 minutes.
- 13
Step 13
Place on plates and serve.