Bigus with meat
Description
There are countless ways to prepare bigos. I'm presenting one of them to you. The recipe for meat bigos is quite simple. In our family, we especially enjoy this version of the dish during winter. The combination of sauerkraut and fresh cabbage gives bigos a distinctive flavor. You can adjust the proportions of sauerkraut and fresh cabbage to your own taste and preference. In my case, the sauerkraut already contained enough carrots, so I didn't add any extra. Also, cooking time depends on the type of meat you choose. Pork and chicken cook significantly faster than beef. As you can see, making bigos with meat at home is not difficult at all, and you'll easily manage the cooking. Wishing you good luck and a delicious bigos!
Instructions
- 1
Step 1
It's best to prepare bigos in a cauldron. If you don't have one, use a pot with a thick bottom. Heat vegetable oil in the cauldron and sauté the meat cut into pieces. Cook until a golden-brown crust forms.
- 2
Step 2
Peel and chop the onion. Add to the meat and fry, stirring, for about 10 minutes.
- 3
Step 3
Peel the potatoes, cut into small cubes, and put them in a pot for about 10 minutes. Stir occasionally!
- 4
Step 4
Now it's time for sauerkraut. If it's too sour, it's better to soak it in cold water beforehand, then squeeze the water out thoroughly. Simmer for about 20 minutes, remembering to stir occasionally.
- 5
Step 5
Shred the fresh cabbage, lightly salt it and squeeze gently. Transfer to a pot. Now is the perfect time to add pepper and other spices to taste. Simmer for about 15 minutes, covered.