Traditional Polish Bigos

Prepare the mushrooms

1. Soak the mushrooms in 500ml of water overnight or at least 3 hours before you start cooking.

Cut the ingredients

1. Wash, dry and cut sauerkraut into smaller pieces. Set aside.
2. Shred the cabbage. Set aside.
3. Cut the onion into large cubes. Set aside.
4. Cut the beef, bacon and the chicken into smaller pieces. Set aside.
5. Cut the mushrooms into smaller pieces. Keep the water!

Simmering

1. In the separate pan melt butter and fry on the medium heat the onions until tender. Set aside.
2. In the same frying pan add remaining butter and oil and fry in the medium heat beef until it turns brown.
3. Take large pot and add to it: sauerkraut, shreded cabbage, meat, onion, mushrooms and spieces. Pour 500ml water, mushroom water and wine to it. Simmer for at least 3 hours. Every 20-30 minutes stir the stew.
4. After 3 hours take the pan and fry chicken breast on 1 tbsp of oil over low heat unstil tender (probably not longer then 4 minutes). Add the chicken and tomato pure to the stew and simmer for another 15 minutes. Season with salt and pepper. Add sugar if the stew turns more sour then you like!

Serving

1. Serve the stew warm with white bread. The stew tastes better the day after cooking.