Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, babcia’s polish bigos. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Babcia’s Polish Bigos is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Babcia’s Polish Bigos is something that I’ve loved my entire life.
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..
To get started with this recipe, we must first prepare a few ingredients. You can cook babcia’s polish bigos using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Babcia’s Polish Bigos:
- Make ready 20 g dried porcini mushrooms
- Make ready 5-8 stoned prunes
- Get 475 g diced casserole beef
- Make ready 2 large pork belly slices
- Prepare 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
- Get 2 onions, sliced
- Prepare 3 tbsp olive oil
- Take 450 g jar sauerkraut, rinsed
- Get 4 tomatoes peeled and chopped
- Make ready 4 cloves
- Make ready 1 cinnamon stick
- Get 1 bay leaf
- Make ready 1 tsp dried dill
- Prepare 1 pint beef stock
- Make ready Salt and pepper
Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.
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.
Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes. You can heat this bigos recipe, freeze, heat again, refrigerate, heat again.the flavor only intensifies. In fact, don't even think of eating this the first day, give it a day in the fridge for the flavors to blend. Bigos stew is incredibly simple to make, requires very little effort and makes a fantastic potluck party dish.
So that’s going to wrap this up for this special food babcia’s polish bigos recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
