Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, babcia’s polish bigos. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Babcia’s Polish Bigos is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Babcia’s Polish Bigos is something which I have loved my entire life.
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 begin with this particular recipe, we must prepare a few components. You can have 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:
- Get 20 g dried porcini mushrooms
- Make ready 5-8 stoned prunes
- Get 475 g diced casserole beef
- Take 2 large pork belly slices
- Take 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
- Get 2 onions, sliced
- Make ready 3 tbsp olive oil
- Prepare 450 g jar sauerkraut, rinsed
- Prepare 4 tomatoes peeled and chopped
- Make ready 4 cloves
- Take 1 cinnamon stick
- Make ready 1 bay leaf
- Take 1 tsp dried dill
- Prepare 1 pint beef stock
- Take 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:
- 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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