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Below are the ingridients that are required to produce a remarkably good Babcia’s Polish Bigos:
- Provide 20 g of dried porcini mushrooms.
- Use 5-8 of stoned prunes.
- Get 475 g of diced casserole beef.
- Get 2 of large pork belly slices.
- Use 300 g of polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake).
- Use 2 of onions, sliced.
- Provide 3 tbsp of olive oil.
- Use 450 g of jar sauerkraut, rinsed.
- Take 4 of tomatoes peeled and chopped.
- Get 4 of cloves.
- Take 1 of cinnamon stick.
- Take 1 of bay leaf.
- Use 1 tsp of dried dill.
- Prepare 1 pint of beef stock.
- Take of Salt and pepper.
Ready with the ingridients? Below are the instructions on serving 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..
You'll be sure to find it in the food Someday I invite all of you to try this traditional polish food at my babcia's 😉 Recipe for Bigos. A hearty Polish stew made with several kinds of meat – typically pork – cabbage Also known as bigos, this hearty, cabbage and pork-based stew has been called the national dish of Poland. Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. This recipe for bigos makes a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries and is a national dish of Poland.
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