Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, Babcia’s Polish Bigos. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Babcia’s Polish Bigos is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Babcia’s Polish Bigos is something that I’ve loved my whole life. They’re fine and they look wonderful.
Many things affect the quality of taste from Babcia’s Polish Bigos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Babcia’s Polish Bigos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular 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.
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. I always enjoyed eating it. Babcia now has dementia and it is too late for me to ask for her recipe, but I’ve tried to do it justice here and it does remind me of her version very much #myfavouriterecipe
Ingredients and spices that need to be Take to make Babcia’s Polish Bigos:
- 20 g dried porcini mushrooms
- 5-8 stoned prunes
- 475 g diced casserole beef
- 2 large pork belly slices
- 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
- 2 onions, sliced
- 3 tbsp olive oil
- 450 g jar sauerkraut, rinsed
- 4 tomatoes peeled and chopped
- 4 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp dried dill
- 1 pint beef stock
- Salt and pepper
Steps to make 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.
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So that is going to wrap this up with this special food Recipe of Ultimate Babcia’s Polish Bigos. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!