Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, babcia’s polish bigos. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Babcia’s Polish Bigos is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Babcia’s Polish Bigos is something which I have loved my entire life. They are nice and they look wonderful.
Bigos is already true to Paleo way of life, without even modifying the recipe. It's considered by many to be the Polish national dish. Traditionally, there was a pot with.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook babcia’s polish bigos using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Babcia’s Polish Bigos:
- Get 20 g dried porcini mushrooms
- Prepare 5-8 stoned prunes
- Get 475 g diced casserole beef
- Get 2 large pork belly slices
- Take 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
- Prepare 2 onions, sliced
- Make ready 3 tbsp olive oil
- Prepare 450 g jar sauerkraut, rinsed
- Make ready 4 tomatoes peeled and chopped
- Get 4 cloves
- Prepare 1 cinnamon stick
- Take 1 bay leaf
- Prepare 1 tsp dried dill
- Make ready 1 pint beef stock
- Get Salt and pepper
Bigos to klasyczne danie kuchni polskiej. Ilu kucharzy tyle samo różnych wersji przepisu. Każdy ma swój sposób gotowania, swoje smaki i dodatki. Powstało już tak wiele receptur na to staropolskie.
Steps to make Babcia’s Polish Bigos:
- Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. Leave to soak for 30 mins.
- 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.
- Fry your onions in the saucepan over a low heat now and cook gently for 10 minutes.
- Return your meat to the pan and add in also your sauerkraut, tomatoes, cloves, cinnamon, bay, dill and sliced sausage.
- 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.
- 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.
- Best left to sit overnight after it’s cooked and cooked to let the flavours develop.
A large pot of Polish Bigos bubbling away on our cooker in Lubuskie in the far west of Poland. Here is our own 'Greater Poland' adaptation of the traditional Polish dish, Bigos, or in English, Hunters's Stew. Bigos is Poland's (and probably Ukraine's) national dish. Bigos was in times past eaten only by the Polish aristocracy as they were the only Poles who had access to game and could afford to include. The secret of Bigos is that it gets better as it's reheated.
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