LAGNIAPPE | TAKE
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Post by jimz on Aug 24, 2020 13:49:27 GMT -6
One of my favorite Polish meals growing up and still is. I used a one pound pork steak for this meal. You want a fattier cut of pork for this dish. I just wanted to make a small batch Sunday, that I will get a few meals out of. I cut the pork steak into bites size pieces. Seasoned with salt and pepper. Then browned in the pot. After which I added some pork stock I had defrosted, and more water to cover. I let that simmer for a while with minced garlic, bay leaf, and whole allspice to get tender. After the pork was on it's to becoming tender, I added one can of sauerkraut, rinsed 3 times, just like my Mother always said. Next added to the pot, chopped onion, red bell pepper, and chunks of garlic. Herbs was marjoram and dill. At the end the Bigos is thickened with flour that I browned in a skillet. Bigos is ready and off the stove. To the bowl you add some boiled spuds, and buttered home made rye bread. A few dashes of Tabasco, and fresh ground pepper. I am ready to dig in!!! Oh Yea. That's a nice spoonful of pork and kraut, and look at those chunks of garlic waiting for me. Mighty fine meal if I say so my self!!
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