Bigus with meat and vegetables. Bigus recipe with step-by-step photos

medium zucchini – 1 kg;
tomato paste – 4 tbsp. L.;
white part of leek – 150 g;
pepper – 0,5 tsp;
oil for frying – 4 tbsp. L.;
medium tomatoes – 700 g;
onion – 300 g;
smoked sausage – up to 300 g;
salt – 1 tsp;
garlic – 3 cloves;
medium carrot – 2 pcs.;
allspice – 2 grains;
Bay leaf.

Zucchini and meat stew is a great idea for a quick and tasty dish made from fresh vegetables. My recipe is very simple, and the bigus itself tempts not only with its taste, but also with its appearance and smell.

I cook my zucchini stew from start to finish in one large pot. I do not fry vegetables separately in a pan. Bigus can also be prepared from low-fat pork neck or shoulder blade. Therefore, if you do not want to add sausage or you like dishes with a lot of meat, cook the meat first. In a pan, fry the meat cut into small pieces until golden, and then add other ingredients: onions, leeks, carrots, etc. Bigusa will be more and it will be more caloric.

The process of cooking bigus with meat and vegetables.

  1. Prepare vegetables and garlic. If you don’t have leeks, you can add some more onions. Also, instead of tomatoes, you can safely add a can of tomato pieces or about 500 ml of thick tomato paste to the stew.

Peel 2 carrots and cut them into small cubes (you can grate them on a coarse grater). During this time, start heating all the oil in the pan. You can use regular oil instead of extra virgin olive oil. Fry onions, carrots and leeks on medium heat for 10 minutes (without a lid). Mix it all several times with a wooden spoon.

Peel 3 cloves of garlic, cut into pieces and add together with zucchini. Also add a bay leaf and 2 allspice. We also add 1 tsp. salt and 0,5 tsp. pepper Mix everything and fry without a lid for another 10 minutes at a burner power slightly below average.

Cooking time: 1 years
Preparation time: 20 minutes
Kitchen: Polish
Description: Bigus with meat and vegetables is a cooking recipe with step-by-step photos

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button