Babcia’s Polish Bigos
Babcia’s Polish Bigos

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, babcia’s polish bigos. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Babcia’s Polish Bigos is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Babcia’s Polish Bigos is something that I’ve loved my whole life.

Bigos - Polish Hunter Stew - is a traditional dish that originated in Medieval times. Sauerkraut, Kielbasa, Wild Mushrooms, Prunes are braised in red wine. Bigos is already true to Paleo way of life, without even modifying the recipe.

To get started with this particular recipe, we must prepare a few components. 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. Take 20 g dried porcini mushrooms
  2. Make ready 5-8 stoned prunes
  3. Take 475 g diced casserole beef
  4. Take 2 large pork belly slices
  5. Prepare 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
  6. Prepare 2 onions, sliced
  7. Prepare 3 tbsp olive oil
  8. Get 450 g jar sauerkraut, rinsed
  9. Make ready 4 tomatoes peeled and chopped
  10. Get 4 cloves
  11. Get 1 cinnamon stick
  12. Take 1 bay leaf
  13. Make ready 1 tsp dried dill
  14. Prepare 1 pint beef stock
  15. Prepare 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.

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.

Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. The secret of Bigos is that it gets better as it's reheated. Bigos (Polish Hunter's Stew) - Go Bigos or Go Home. I don't often get requests for Polish food, but when I do, they're usually for bigos.

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