Steps to Prepare Award-winning Babcia’s Polish Bigos

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, babcia’s polish bigos. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Babcia’s Polish Bigos is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Babcia’s Polish Bigos is something that I’ve loved my whole life.

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