Simple Way to Make Perfect Babcia’s Polish Bigos

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, babcia’s polish bigos. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Babcia’s Polish Bigos is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Babcia’s Polish Bigos is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. 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:

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