Babcia’s Polish Bigos
Babcia’s Polish Bigos

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, babcia’s polish bigos. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Babcia's Polish Bigos. My granny is Polish and we call her Babcia. This is Poland's national dish and Babcia made it for us a lot when we were young. Babcia now has dementia and it is too late for me to ask for her recipe, but I've tried to do it.

Babcia’s Polish Bigos is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Babcia’s Polish Bigos is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have babcia’s polish bigos using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Babcia’s Polish Bigos:
  1. Make ready 20 g dried porcini mushrooms
  2. Get 5-8 stoned prunes
  3. Take 475 g diced casserole beef
  4. Take 2 large pork belly slices
  5. Take 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
  6. Take 2 onions, sliced
  7. Get 3 tbsp olive oil
  8. Make ready 450 g jar sauerkraut, rinsed
  9. Prepare 4 tomatoes peeled and chopped
  10. Get 4 cloves
  11. Take 1 cinnamon stick
  12. Take 1 bay leaf
  13. Prepare 1 tsp dried dill
  14. Take 1 pint beef stock
  15. Prepare Salt and pepper

Babcia's Polish Bigos step by step. Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. Heat your large saucepan or flameproof casserole dish and fry off the meat in batches to brown all over. Remove each batch into a bowl when done.

Steps to make Babcia’s Polish Bigos:
  1. Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. Leave to soak for 30 mins.
  2. Heat your large saucepan or flameproof casserole dish and fry off the meat in batches to brown all over. Remove each batch into a bowl when done.
  3. Fry your onions in the saucepan over a low heat now and cook gently for 10 minutes.
  4. Return your meat to the pan and add in also your sauerkraut, tomatoes, cloves, cinnamon, bay, dill and sliced sausage.
  5. Drain your mushrooms and reserve the liquid in a jug. Add the mushrooms and prunes into your pot. Then make the reserved liquid up to a pint by topping it up with stock. Add that liquid into the pan too.
  6. Season it all with pepper (you can add salt later after you’ve tasted it). Bring the pan to the boil then turn it down to simmer gently with the lid on for 2 hours.
  7. Best left to sit overnight after it’s cooked and cooked to let the flavours develop.

Heat your large saucepan or flameproof casserole dish and fry off the meat in batches to brown all over. Remove each batch into a bowl when done. Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. Heat your large saucepan or flameproof casserole dish and fry off the meat in batches to brown all over. Remove each batch into a bowl when done..

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