Traditional Polish Gulasz Recipe
This traditional Polish variety of the acclaimed Hungarian goulash is prepared with beef or pork that is slowly simmered alongside onions in a rich, paprika-spiced broth.
It is often complemented by various vegetables and seasonings, resulting in a flavorful, satisfying dish with an incredibly thick consistency.
RECIPE INGREDIENTS
1½ pounds pork shoulder cut into similar size chunks
1 onion large or 2 medium, sliced
7 g dried porcini mushrooms plus 2-3 tablespoons cold water
1-2 bay leaves
2 allspice berries
1 cup warm/hot water
2 tablespoons vegetable oil
⅔ tablespoon all-purpose/plain flour
2 tablespoons sour cream plus 1 tbsp cold water
salt and pepper to taste
DIRECTIONS ON TRADITIONAL POLISH GULASZ RECIPE
Wash the mushrooms with water 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.
In a large pan, heat 1-1.5 tablespoons of oil, add the meat and fry over a medium-high until lightly browned. Do this in 2 batches to ensure the meat browns evenly. The meat does not need to be cooked through at this stage.
Transfer the meat (along with the juices, if any) to your cooking pot.
Using the same pan, cook the onion for about 5 minutes until softened, stirring often (add a drop of oil if necessary). Remove from the heat and combine with the meat.
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.
Cover and bring to the boil then lower the heat and simmer for about 2 hours (or until the meat is tender) stirring occasionally.
Combine the flour with the sour cream and 1 tablespoon of cold water in a bowl.. 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.. Freeze for up to 3 months
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RECIPE VIDEO
Ingredients
1½ pounds pork shoulder cut into similar size chunks
1 onion large or 2 medium, sliced
7 g dried porcini mushrooms
1-2 bay leaves
2 allspice berries
1 cup warm/hot water
2 tablespoons vegetable oil
⅔ tablespoon all-purpose/plain flour
2 tablespoons sour cream plus 1 tbsp cold water
salt and pepper to taste
Instructions
- Wash the mushrooms with water 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.
- In a large pan, heat 1-1.5 tablespoons of oil, add the meat and fry over a medium-high until lightly browned. Do this in 2 batches to ensure the meat browns evenly. The meat does not need to be cooked through at this stage.
- Transfer the meat (along with the juices, if any) to your cooking pot.
- Using the same pan, cook the onion for about 5 minutes until softened, stirring often (add a drop of oil if necessary). Remove from the heat and combine with the meat.
- 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.
- Cover and bring to the boil then lower the heat and simmer for about 2 hours (or until the meat is tender) stirring occasionally.
- Combine the flour with the sour cream and 1 tablespoon of cold water in a bowl.. 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.. Freeze for up to 3 months
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Ingredients
1½ pounds pork shoulder cut into similar size chunks
1 onion large or 2 medium, sliced
7 g dried porcini mushrooms
1-2 bay leaves
2 allspice berries
1 cup warm/hot water
2 tablespoons vegetable oil
⅔ tablespoon all-purpose/plain flour
2 tablespoons sour cream plus 1 tbsp cold water
salt and pepper to taste
Instructions
- Wash the mushrooms with water 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.
- In a large pan, heat 1-1.5 tablespoons of oil, add the meat and fry over a medium-high until lightly browned. Do this in 2 batches to ensure the meat browns evenly. The meat does not need to be cooked through at this stage.
- Transfer the meat (along with the juices, if any) to your cooking pot.
- Using the same pan, cook the onion for about 5 minutes until softened, stirring often (add a drop of oil if necessary). Remove from the heat and combine with the meat.
- 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.
- Cover and bring to the boil then lower the heat and simmer for about 2 hours (or until the meat is tender) stirring occasionally.
- Combine the flour with the sour cream and 1 tablespoon of cold water in a bowl.. 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.. Freeze for up to 3 months