Steps to Prepare Any-night-of-the-week Babcia’s Polish Bigos

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The ingredients needed to make Babcia’s Polish Bigos:

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

Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. 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.. Bigos is a savoury dish, traditionally made with sauerkraut (kapusta kiszona) or cabbage and meat.

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.

Remove each batch into a bowl when done.. Bigos is a savoury dish, traditionally made with sauerkraut (kapusta kiszona) or cabbage and meat. It used to be cooked in a cauldron or on a camp fire and Polish hunters would add whatever meat they had to hand, for example, venison or other game. Bigos evolved and became a national staple; it keeps well. Almost any kind of sausage or meat can be added.

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