Bigos or Bigosch

Summary

Ingredients

• 500 g ame, pork and beef mixed or just one variety
• 250 g bacon, streaky
• 250 g white cabbae
• 500 g sauerkraut
• 1 apple, more tart
• 3 tomato (s)
• 3 onion (s)
• 2 cloves garlic)
• 6 grains allspice
• 1 bay leaf
• 2 tablespoon tomato paste
• 2 tablespoon paprika powder
• 125 ml beef broth
• 125 ml red wine
• salt and pepper
• marjoram
• Caraway seed
• 2 tablespoon lard

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Instructions

1. Dice the bacon and meat and fry in the hot lard. Add diced onions and chopped garlic with grated or finely chopped cabbage, diced apple, peeled tomatoes (scald with water beforehand, then peel and cut into pieces) and sauerkraut. Crush allspice grains. Season the meat and vegetables with allspice, paprika, caraway seeds, salt and pepper. Fry everything vigorously, season to taste and then pour into a fire-proof dish (I use a Tupperware ultra Plus).
2. Mix the tomato paste, broth and wine and pour enough into the pan to just cover the contents (top up with a little red wine / broth if necessary). Cover and cook for 2 to 3 hours (!) (2-2 1/2 are usually enough for me) in the 200 degree oven.
3. Potatoes, mashed potatoes or just white bread go well with this.
4. Depending on the taste, it is also possible to add mushrooms and porcini mushrooms (100 g each), as well as 1/2 hour before the end of the cooking time of 3 garlic sausages.

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