I wanted to adapt my usual recipe to make it more like Polish pork goulash. The paprika we’ve bought in Poznań has been darker and spicier (not smoked), so that took care of part of it. I also (as the name implies) used pork, the most typical Polish protein, rather than beef.
As I’ve started doing lately with soups, etc., I browned all of the ingredients, not just the meat. I think it adds to the flavor.
The final difference is that I served this goulash over potato pancakes; in the past, I’ve usually used noodles.
Another typically Polish way to serve goulash would be over buckwheat kasha (toasted groats). I like to cook buckwheat in stock (chicken, beef, or even vegetable broth) to give it a little more flavor.
I hope you enjoy this Polish Pork Goulash as much as we do!
- 2 pounds pork, trimmed and diced
- ¾ cup flour
- Kosher salt
- Black pepper
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 bell peppers, cut into thin strips (I used red and yellow)
- 2 cloves garlic, minced
- 14 ounces broth (I used veal reconstituted bullion cubes)
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- ¼ teaspoon black pepper
- 6 whole allspice
- ¼ cup dry red wine
- ⅓ cup cold water
- 3 tablespoons flour
- Potato pancakes, cooked according to directions
- Dredge pork in flour that has been generously seasoned with salt and pepper.
- In a large saucepan, brown pork cubes in hot oil. (I did 2 or 3 separate batches.)
- Remove pork and brown onions and peppers, add garlic just before they're finished. (After multiple batches of meat and then the veggies, there was a dark brown crust on the bottom of the pan. Don't worry, it will loosen and dissolve in the liquids you're about to add - giving you a dark, flavorful broth.)
- Return pork to the pan and add broth, tomato paste, paprika, pepper, allspice and wine.
- Simmer covered 60 to 90 minutes.
- In a small bowl, blend water and 3 tablespoons flour. Add to meat mixture.
- Simmer 15 to 30 minutes, stirring occasionally.
- Serve over potato pancakes.