Bigos

Method

Heat oil in a large heavy-bottomed pot and brown the pork and beef in batches, setting aside. In the same pot, sauté the onions until softened, then add mushrooms and cook briefly. Stir in tomato puree and cook for 2 minutes. Return the meat to the pot and add sauerkraut, fresh cabbage, stock, wine, bay leaves, peppercorns and caraway seeds. Bring to a simmer, cover, and cook gently for 2 to 3 hours, stirring occasionally, until the meat is very tender and flavours have melded. Season with salt to taste. Traditionally, bigos improves after several days as flavours develop, and can be reheated gently before serving.