ReceptnaptárBitki wieprzowe (braised pork steaks in onion gravy)
Bitki are the slow-braised meat dish of Polish homes: pounded, floured pork steaks cook until meltingly tender with plenty of onion, bay leaves and allspice, and at the end mustard and sour cream give the sauce a gentle edge. The flour thickens the gravy all by itself. With potatoes or buckwheat it makes a complete lunch, and it is even better the next day.
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Ingredients
Method
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- Pound the meat lightly, season and coat in flour.
- Brown on both sides in the oil for 2-3 minutes, then put in a saucepan.
- Soften the onions in the same fat and put on top of the meat with the bay leaves and allspice; pour in the water.
- Braise covered over low heat for 45-50 minutes until tender; finally stir in the mustard and sour cream if you like.
- Serve with potatoes or buckwheat; it keeps 4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pork neck is fattier, so it stays juicier during long braising, whereas lean loin dries out easily.
- Do not crowd the pan when browning, because the meat starts to stew and will not develop the fine brown surface that flavours the sauce.
- Stir in the mustard at the end, because long cooking robs it of its heat and aroma.
Frequently asked questions
What is buckwheat?
A gluten-free pseudocereal with a gently nutty flavour, popular as a side dish in Poland. It is sold in health food shops and larger supermarkets.
Can it be made with beef?
Yes, classic bitki wołowe are made with beef. In that case the braising time rises to about an hour and a half, and a little red wine goes well with it.
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- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
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