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.
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.
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.
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.
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.
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.
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.
A classic Sunday dinner: thinly pounded pork loin in a crispy coating, fried in lard, served with potatoes with dill and cucumber salad. Tips on how to prevent the coating from falling off and what cut of meat to buy abroad.