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Polish Pork Goulash

  • Author: Polish Housewife
  • Prep Time: 45 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 45 mins
  • Yield: Serves 6
  • Cuisine: Polish


A delicious, savory stew, the perfect topping for potato pancakes!


  • 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


  1. Dredge pork in flour that has been generously seasoned with salt and pepper.
  2. In a large saucepan, brown pork cubes in hot oil. (I did 2 or 3 separate batches.)
  3. 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.)
  4. Return pork to the pan and add broth, tomato paste, paprika, pepper, allspice and wine.
  5. Simmer covered 60 to 90 minutes
  6. In a small bowl, blend water and 3 tablespoons flour. Add to meat mixture
  7. Simmer 15 to 30 minutes, stirring occasionally
  8. Serve over potato pancakes


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!