Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, babcia’s polish bigos. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Learn how to make a Bigos recipe! A Polish hunter's stew featuring bacon, beef, pork, and sausage. Best Bigos I have ever tasted, better than Babcia's! Chef John's Bigos (Polish Hunter's Stew).

Babcia’s Polish Bigos is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Babcia’s Polish Bigos is something which I have loved my whole life.

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

Bigos is already true to Paleo way of life, without even modifying the recipe. It's considered by many to be the Polish national dish. Bigos - Polish Hunter Stew - is a traditional dish that originated in Medieval times. Sauerkraut, Kielbasa, Wild Mushrooms, Prunes are braised in red wine.

Steps 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.

Bigos - Polish Hunter Stew - is a traditional dish that originated in Medieval times. Sauerkraut, Kielbasa, Wild Mushrooms, Prunes are braised in red wine. As Polish dishes go, Bigos is about as traditional as you can get. 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. Polish bigos uses mushrooms, but they have to be wild forest mushrooms,could be dried but not champignons and the sausage on the picture is way too big (or wide).

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