Ingredients

• 300 g smoked bacon
• 200 g beef (stewing beef, ribeye)
• 600 g pork (neck/collar, shoulder)
• 2 tablespoons vegetable oil
• 1 large onion
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 2 tablespoons all-purpose flour
• 1 litre stock or water
• 20 g dried mushrooms
• 2 bay leaves
• 2 allspice berries
• 1 kg sauerkraut with carrot
• 300 g farmhouse kielbasa
• 100 g prunes
• 1 tablespoon tomato paste
• 1/2 teaspoon marjoram
• 1/3 teaspoon caraway seeds

Preparation

1. In a large heavy-bottomed pot, add the following ingredients one at a time and fry gradually, stirring often: diced bacon, then beef cut into small cubes, then pork cut into slightly larger pieces.
2. Next add the oil and diced onion. Brown again, seasoning with salt and pepper along the way. Finally add the all-purpose flour and fry briefly.
3. Pour in hot stock or water and bring to a boil. Add the dried mushrooms, bay leaves, and allspice. Stir, cover with a lid, and cook for about 1 hour.
4. Add the peeled kielbasa cut into slices, then add the lightly squeezed sauerkraut, prunes, and tomato paste. Stir, cover, and cook for 1 hour, stirring the bigos 2-3 times along the way. Add the marjoram and caraway seeds near the end.