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Bigos

Bigos is a Polish rich winter stew.

ingredients

serves 8
1 1/2 lb (680 g) boneless shoulder of pork or spare rib chops, cut into 2 in (5 cm )pieces
1 1/2 lb (680 g) kielbasa or other spicy meaty cooking sausage, cut into 2 in (5 cm) pieces
1/4 cup (1 oz) 30 g flour
1/2 lb (230 g) onions, peeled and sliced
2 tbsp olive oil
1/2 oz (15 g) dried porcini, soaked for 30 minutes
2 lb (900 g) can or pack of sauerkraut
6 cloves
2 in (5 cm) cinnamon stick
1 bay leaf
1/2 tsp dill seeds
1/2 lb (230 g) soaked pitted prunes
4 canned plum tomatoes
water, beer or stock to cover
freshly ground black pepper
salt
2-3 tbsp soured cream (optional)
fresh dill or parsley

method

1. Toss the meat and sausage in the flour.

2. Brown the onion in the oil and then brown the meat in the same pan.

3. Add the mushrooms, sauerkraut, spices and prunes. Rub the tomatoes through a sieve into the mixture. Cover with liquid, bring to the boil,

4. Cover and simmer gently for 1 1/2 - 2 hours, or cook in a low oven. Uncover for the last 20 minutes to let the liquid evaporate as the stew should be fairly thick.

5. Season and stir in the cream if using it. Serve straight from the cooking pot, with green salad

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