Steps to Make Quick Babcia’s Polish Bigos

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, babcia’s polish bigos. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Babcia’s Polish Bigos is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Babcia’s Polish Bigos is something which I’ve loved my whole life.

To get started with this particular 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:

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

Steps 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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