Babcia’s Polish Bigos

Hello everybody, it is John, welcome to our recipe page. Today, we're going to make a distinctive dish, Babcia’s Polish Bigos. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Babcia’s Polish Bigos is one of the most popular of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions every day. Babcia’s Polish Bigos is something that I have loved my whole life. They're fine and they look fantastic.

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 recipe, we must prepare a few ingredients. You can cook Babcia’s Polish Bigos using 15 ingredients and 7 steps. Here is how you can achieve that.

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 Get to make Babcia’s Polish Bigos:

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

Instructions to make 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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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Homemade Babcia’s Polish Bigos. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!