Babcia’s Polish Bigos

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1. Ingredients of Babcia’s Polish Bigos

2. Babcia’s Polish Bigos step by step

Babcia’s Polish Bigos.

Cooking Tips

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You can cook Babcia’s Polish Bigos using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Babcia’s Polish Bigos

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

Babcia’s Polish Bigos instructions

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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