Step 1

For the potato cakes: Cut the potatoes into 1/2-inch cubes and place in a blender covered with water. Pulse until the potatoes are smaller than 1 millimeter. Strain the potatoes of excess liquid.

Step 2

Repeat with the onion, adding water to blend, then drain the excess liquid. Combine the onions and potatoes together in a bowl, along with the potato starch, pepper, Polish seasoning and egg. Form into potato cakes, then fry in a pan with a small amount of oil until golden brown on each side.

Step 3

For the mushroom sauce: Saute the onions in the margarine until caramelized. Add the mushrooms and sauté for about 3 minutes. Add the Polish seasoning, pepper and 3 cups water and bring to a boil. Stir together the butter and flour in a small bowl, then add to the sauce and simmer until thickened, whisking well.

Step 4

For the goulash: Saute the pork in the margarine until seared on all sides. Add the onions and saute for 5 minutes. Add the tomato paste and blend well. Add the red wine, peppers, paprika, garlic powder, marjoram, Polish seasoning and 3 cups water. Simmer for 45 minutes. Stir together the flour and 1/2 cup water in a small bowl, whisking to eliminate lumps, then pour into the goulash and boil for 1 minute.

Step 5

Place a placki close to the edge of a plate. Add 5 ounces goulash in the middle of the placki. Add a second placki, covering half of the goulash. Add 3 ounces mushroom sauce on the other edge of the plate on top of the second placki.