Hunter's stew
There is such an anecdote, When the hostess tells the other,
how to make bigos on wine: what will get on, It's to the pot.
And indeed in this anecdote there is a lot of truth,
because the most delicious stew is then,
when it has a lot of ingredients.
So it's good to cook him
Of the two three types of cabbage:
pickled, Italian and white, However, with the advantage of pickled.
Bigos specialists say, that great,
We will get a sophisticated taste of stew,
When we are all its ingredients
cook.
We start with cabbage.
In a separate pot, in a separate sweet
- until they soften.
Stew by watering with water and fat.
The next topic for bigos is meat.
It is also best to choke them separately,
Or even a stove (For example, you can bake
a piece of pork neck, bacon and part of turkey or pork loin).
Baked, Cut the stewed meats
for small pieces and throw it into the stewed cabbage.
It will definitely increase the taste of stew
Stewed beef, But it must be really soft.
There should also be a sausage
- preferably before throwing into a shared garage,
fry, with onions.
Bigos cannot do without dried mushrooms
- first you need to soak them, to soften.
Finally plums - they really affect
for the taste and colors of this dish
- Of course, we take the stones out of them.
And finally choking, So many,
many hours of stewing together
all ingredients
We pour red wine.
Bigos, unfortunately, tends to burn,
so you have to mix it constantly.
You can - after throwing all the ingredients
put it in the stove and let it be there
on low heat it comes.
Then we avoid this troublesome mixing.
