polish goulash

Looking for an authentic Polish goulash recipe? Check out this easy recipe for Polish pork goulash that you will love [+tips for serving].

Authentic Polish Goulash Recipe

pork shoulder

flour

onion

pork lard

water

salt

tsp of paprika powder

black pepper powder

marjoram

Wash and dice the meat (½’’/  ½’’ each...

Wash and dice the meat (½’’/  ½’’ each piece).

Mix all the spices together.

Coat the meat with the spices mix and...

Coat the meat with the spices mix and let it rest in the fridge for at least 2 hours, ideally overnight.

After resting, coat the meat with flour.

Finely chop the onion and carmelize it with...

Finely chop the onion and carmelize it with pork lard.

Add meat and fry until it changes the...

Add meat and fry until it changes the color to golden-brownish.

Add water, cover the pan/pot with a lid...

Add water, cover the pan/pot with a lid and cook slowly for one hour. Stir as often as possible, making sure the stew won't stick to the bottom of the pot.

After one hour, remove the lid and let...

After one hour, remove the lid and let the remaining water evaporate from the dish. Your goulash should be thick.

Polish Goulash (Pork Stew) with Mushrooms

2-2.2 lb (900 g -1 kg) pork shoulder, loin, leg/ham

yellow onion (roughly 0.35 lb, 160 g)

garlic

tbsp lard, can sub with canola or olive oil

black pepper

oz (200 g) smoked bacon

all-spice berries

bay leaves

tsp smoked paprika powder

½ tsp spicy paprika powder, or chili powder

(470-500 ml) beer (ale, lager, hard cider)

(235-250 ml) chicken or vegetable stock, unsalted

carrots

200 g fresh wild mushrooms, can sub with chestnut / white mushrooms

tomato

butter

tbsp potato flour, can sub with all-purpose flour

tbsp all-purpose flour

Cut the meat into chunks, roughly 0.6-0.7 inch...

Cut the meat into chunks, roughly 0.6-0.7 inch (1.5-1.8 cm) cubes. 

Peel the onion and dice it finely. Peel...

Peel the onion and dice it finely. Peel the garlic cloves, chop them roughly.

Drop two tablespoons of lard into a deep...

Drop two tablespoons of lard into a deep skillet/frying pan, and melt it on a medium heat.

Add diced onions and fry for 5-7 minutes...

Add diced onions and fry for 5-7 minutes until it turns translucent, stirring from time to time.

Add in the garlic and the meat, season...

Add in the garlic and the meat, season it generously with salt and ground black pepper. Fry on a high heat until every piece turns golden - don’t worry about the meat still being raw inside, it will cook through later on.

Move the contents of the skillet into a...

Move the contents of the skillet into a casserole dish (if choosing to continue in the oven) or into a wide cooking pot (if continuing on the stove) - but don’t wash the skillet/frying pan just yet!

Slice the bacon into small pieces and drop...

Slice the bacon into small pieces and drop them into the skillet/frying pan. Add in all-spice berries, bay leaves, smoked paprika, spicy paprika and dried marjoram. Fry for a few minutes, stirring continuously, until bacon renders some of its fat and starts to turn golden. 

Pour the beer into the skillet, turn up...

Pour the beer into the skillet, turn up the heat and bring it to a near-boil. Then, transfer the contents of the skillet into the casserole dish.

Pour the chicken stock in and cover the...

Pour the chicken stock in and cover the dish with a lid. Cook on the stove for 1,5 hours on a medium-low, or place in the oven, preheated to 320°F (160°C).

When the time is up, peel the carrots...

When the time is up, peel the carrots and slice them into rounds or half-moons. Slice the mushrooms as well, and set them aside. 

Take the casserole dish out of the oven...

Take the casserole dish out of the oven and carefully remove the lid. Drop in the carrots, sliced mushrooms, tomato concentrate and butter. Stir everything together, cover the dish with the lid and return it into the oven (or place back on the stove).

Continue cooking/baking for an additional hour, until the...

Continue cooking/baking for an additional hour, until the meat turns tender.

To thicken the goulash, sift both flours directly...

To thicken the goulash, sift both flours directly into the casserole dish, stir it in and bring to boil. 

Before serving, have a taste - season with...

Before serving, have a taste - season with more salt if necessary.

Serve hot with sides of your choice (see...

Serve hot with sides of your choice (see suggestions in the post above).

Polish goulash is a rich and delicious stew containing tender, juicy chunks of pork immersed in a thick, sour cream-based gravy. It is made using a handful of ingredients and involves minimal preparation. Delicious the next day too!

Polish Pork Goulash (Gulasz Wieprzowy)

onion (large or 2 medium, sliced)

porcini mushrooms (plus 2-3 tablespoons cold water)

allspice berries

warm/hot water

vegetable oil

all-purpose/plain flour

sour cream (plus 1 tbsp cold water)

salt and pepper

Soak mushrooms.

Soak porcinis: Place the mushrooms in a small strainer and rinse briefly rubbing gently with your fingertips to remove any grit. Transfer to a small bowl, add 2-3 tablespoons of water and set aside to soak while you prepare the rest of the ingredients.

Brown pork.

Brown pork: In a large non-stick pan heat 1-1.5 tablespoons of oil, add the meat and fry over a medium-high heat for a couple of minutes until lightly browned. Turn over and continue cooking for about 2 more minutes. Do this in 2 batches to ensure the meat browns evenly. Transfer the meat (along with the juices, if any) to your cooking pot.TIP: Do not stir the meat so it browns without releasing moisture. The meat does not need to be cooked through at this stage.

Cook onion.

Soften onion: Using the same pan cook the onion over a medium/low heat for about 5 minutes until softened, stirring often (add a drop of oil if necessary). Remove from the heat and combine with the meat.

Assemble.

Assemble: Combine the meat and onions with the porcinis (along with the water they soaked in), hot water, bay leaf and allspice berries, approx. ¼ teaspoon of salt and pepper to taste.

Cook.

Cook: Cover and bring to the boil then lower the heat and simmer for about 2 hours (or until the meat is tender) stirring occasionally.

Thicken.

Thicken: In a small bowl combine the flour with the sour cream and 1 tablespoon of cold water. Stir until the mixture is smooth. Add about 2 tablespoons of the hot sauce from the pot and stir in then pour this mixture into the (simmering) goulash stirring until thoroughly incorporated. Cook for 1-2 minutes until the sauce thickens. Remove from the heat, adjust the seasoning as necessary and serve.

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Authentic Polish Goulash Recipe

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Top 3 polish goulash recipes from across the web

The most viewed polish goulash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Polish Goulash Recipe

Polish Goulash (Pork Stew) with Mus...

Polish Pork Goulash (Gulasz Wieprzo...

The most viewed polish goulash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine