Babcia’s Polish Bigos
Babcia’s Polish Bigos

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, babcia’s polish bigos. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Babcia’s Polish Bigos is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Babcia’s Polish Bigos is something that I’ve loved my entire life.

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

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

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