I wanted to adapt my usual recipe to make it more like Polish pork goulash or gulasz. 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!
Smacznego!
Lois
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A delicious, savory stew, the perfect topping for potato pancakes!
Ingredients
- 2 pounds pork, trimmed and diced
- 3/4 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
- 1/4 teaspoon black pepper
- 6 whole allspice
- 1/4 cup dry red wine
- 1/3 cup cold water
- 3 tablespoons flour
- Potato pancakes, cooked according to directions
Instructions
- 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
Notes
I can eat this for any meal of the day, and we often have leftovers for breakfast, topping a potato pancake with goulash and a fried egg!
Thank you for sharing this recipe, one favorite of the whole family. I’ll try this over the weekend!
You make such great dinners!
I just wanted to thank you for posting this. This is the best goulash recipe I’ve found anywhere – my whole family has requested this again (not common for my cooking!)
Jamie- I’m so glad your family enjoyed it. We made it last weekend and even had leftovers for breakfast.
What cut of pork did you buy for this recipe? Thank you for sharing all your Polish recipes.
Hi Emma,
Because this is so stew-like, any cut will work. It’s probably wasteful to a pork tenderloin, but I’ve used pork loin and other pork roasts. Thanks for stopping by and smacznego!
Very good!!! I used ground All Spice instead of whole since we did not have whole in the house. I will be buying whole for when I make this in the future. This was very good, we ate it for 3 days. On the third day, we served over egg noodles and that was a great substitute for the latkes. My husband loved this recipe! It’s a keeper for sure!!!
★★★★★
Deepher, I am glad to here you enjoyed it and so appreciate your kind words! It’s good to know the ground allspice can be substituted. Many thanks!
Cannot use wine, substitute, please
Just leave it out or add a little more broth. It will be fine.
should we cook 90 min + 30 min ?
★★★★★
Yes, sorry that was confusing.
I am very late to the table, but this sounds really good. You say you brown everything first. I make a pork goulash (my German mother’s, (who married a Ukrainian), recipe) which calls for browning the flour. The more golden the richer the flavor. It adds a richness and depth of flavor that is unique! I’ll be trying this recipe this week (as is). Looking forward to it.
Enjoy, Alex!
I find that adding the tomato paste and spices to the fond first and stirring to let them bloom first and then adding in the wine and broth really intensifies the flavors of an already amazing dish. I try to do this with all of my braised meat dishes. It makes them amazingly flavorful. Thank you for posting wonderful dishes from my past.
Thanks for taking the tine to comment. Helena! I appreciate the tip!