Recipe of Quick Babcia’s Polish Bigos

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, babcia’s polish bigos. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Babcia’s Polish Bigos is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Babcia’s Polish Bigos is something that I have loved my entire life. They are nice and they look wonderful.

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

Instructions 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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