Pork cutlets, cabbage rolls, bigos and other meat dishes.
Fried chicken liver stewed with golden onions and pieces of sour apple, a cheap and quick meal from a Polish home. Learn how to make the liver tender and not tough, when it is safely cooked through, and what to substitute abroad.
Pieczeń rzymska, or a large meatloaf made from minced pork and beef with hard-boiled eggs inside, baked in a loaf pan and served warm with sauce or cold on sandwiches. This recipe will teach you how to arrange the eggs so that the slices do not fall apart, how to tell when the meat is cooked through, and what meat to buy abroad.
Round dumplings made from raw and cooked potatoes, filled with cooked, minced meat and topped with a bacon and onion sauce, as served in Warsaw. This includes how potato dumplings differ from kartacze, how to recover starch to prevent them from falling apart in the pot, and which potatoes to buy abroad.
Galareta z nóżek wieprzowych i golonki, gotowanych kilka godzin z włoszczyzną, która tężeje sama, bez żelatyny, i podawana jest na zimno z octem albo cytryną. Z tym, ile wody nalać, żeby galareta się ścięła, jak uratować mętny wywar i czego szukać za granicą zamiast polskich nóżek.
Homemade goulash made from pork shoulder stewed with onions, red bell peppers, carrots, and sweet paprika, served with buckwheat, potatoes, or dumplings. This explains how Polish goulash differs from Hungarian gulyás, how to thicken the sauce, and what cut of meat to buy abroad.
Pounded slices of beef, dusted with flour, browned, and simmered with onions until tender, in a dark sauce, sometimes with mushrooms. This recipe will teach you how beef steaks differ from rolled beef rolls, how to avoid making them tough, and what meat to buy in the USA, the UK, and Germany.
Delicate meatballs made from pork shoulder cooked in broth with carrots, without frying or breading, and then served in a sauce made from the same broth, thickened with cream and flour, with a generous amount of dill.
Karminadle are Silesian, round and slightly flattened patties made from minced pork mixed with soaked bread, raw onion, coated in breadcrumbs, and fried in lard. They differ from regular minced meat patties in several ways, including how they are served in Silesia and what type of meat to buy abroad.
A Silesian Sunday dinner: beef rolls with bacon, pickled cucumber, and onion, stewed in a dark sauce, served with a salad of red cabbage, bacon, and apple. You will learn how to pound and roll the meat so that the rolls do not unravel, how to maintain the color of the cabbage, and what to substitute for beef rolls abroad.
Baked potato cake made from grated raw potatoes with smoked bacon and onion, featuring a dark brown crust and a dense, juicy center, served with sour cream and cracklings. This recipe includes tips on how to drain the potatoes, what temperature to bake at, how long to bake, what to do with leftovers, and which potatoes and bacon to buy abroad.
A festive roast made from pork loin with a tunnel filled with dried prunes, rubbed with garlic and marjoram, marinated and baked in its own sauce. Includes how to create a tunnel in the meat, how to check with a thermometer if the pork is ready, and what cut of meat to buy abroad.
Homemade pâté made from pork shoulder, chicken, bacon, and chicken liver, cooked, ground, and baked in a small loaf pan for 4 servings. Includes tips on checking doneness with a thermometer, what to look for in stores abroad, and how to store it.
Store-bought kaszanka fried without casing, with plenty of golden onions and marjoram, plus a version in casing, from the grill and the oven. This explains how kaszanka differs from black pudding, Blutwurst, and Jewish kishke, and what to look for in stores abroad.
Elongated dumplings made from raw and cooked potato dough, filled with minced pork, served with cracklings, onion, and sour cream. This includes how to squeeze potatoes and recover starch so that kartacze do not fall apart in the pot, and what potatoes to buy abroad.
Pierogi with a filling made from boiled meat from broth and sautéed onions, on dough made with hot water, served with cracklings. This includes how to avoid dry filling, what meat to buy abroad, and how to freeze pierogi.
The pork knuckle is first boiled in a broth with vegetables and allspice, then roasted with honey, mustard, and dark beer until the skin is browned. It includes tips on how to avoid oversalting the knuckle bought abroad and how to ensure a crispy skin.
A thick soup made from thin strips of beef tripe in a beef and vegetable broth, seasoned with marjoram, ginger, and nutmeg. This recipe includes how to prepare purchased pre-cooked tripe, what to do with raw tripe, and what to look for in stores abroad.
A whole duck rubbed with salt and marjoram, stuffed with sour apples, and roasted in a baking dish until the skin is crispy. Here’s how to roast it step by step, how to check if it’s done, and what kind of duck to buy abroad.
Large white beans stewed in a tomato sauce with smoked bacon, sausage, onion, and marjoram. Includes tips on how to soak and cook the beans so they don't fall apart, and what to substitute for Piękny Jaś abroad.
Thin slices of beef rolled with mustard, bacon, pickled cucumber, and onion, seared and simmered in a mushroom sauce until tender. This includes tips on how to avoid drying out the meat and what to substitute for zrazowa and pickled cucumbers abroad.
Homemade minced pork cutlets made from pork shoulder with soaked bread, sautéed onion, and marjoram, in a thin coating, served with potatoes and cucumber salad or sautéed beets. Tips on how not to dry out the cutlets, how to freeze them, and what meat to buy abroad.
Silesian or Podhale sausage grilled over a fire, served with mustard, ketchup, and bread. This recipe also explains how to distinguish between cooked and raw sausage, when to score it, and what to look for on labels abroad.
Gołąbki with pork and rice wrapped in blanched cabbage leaves, stewed in broth and served in tomato sauce. This includes tips on how to remove leaves without tearing, what cabbage to buy abroad, and how to freeze gołąbki.
Bigos made from sauerkraut and fresh cabbage, with pork, beef, smoked bacon, sausage, dried mushrooms, and plums, slowly stewed and best reheated. It includes tips on how to save overly sour bigos and what type of sauerkraut to look for abroad.