ReceptnaptárPolish-style pork goulash
Gulasz wieprzowy is the slowly braised pork stew of Polish cooking, a relative of Hungarian pörkölt and the stews of Central Europe. The meat is seared over a high heat, and tomato, caraway and bay leaf give it its characteristic flavour. It comes to the table with boiled potatoes, but is also good with buckwheat groats and nokedli (Hungarian dumplings). It is ideal for a weekend lunch.
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Ingredients
Method
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- Pat the meat dry with kitchen paper and season with salt and pepper.
- Heat the oil in a large, heavy-based pan over high heat.
- Brown the meat in batches, only as much at a time as fits without touching, on all sides for about 3-4 minutes per batch - the brown crust gives the flavour, so don't rush it.
- Take out the browned meat and set aside.
- In the same fat, soften the chopped onion over medium heat for 5 minutes until translucent.
- Add the paprika and caraway, fry for 30 seconds and immediately stir in the tomato purée so the paprika doesn't burn.
- Return the meat, pour in enough stock to just cover it and add the bay leaves.
- Bring to the boil, then cover and simmer over low heat for 1-1.5 hours until the meat crushes easily with a fork - check now and then and top up the liquid if needed.
- If the sauce is too thin, reduce it uncovered over higher heat for another 10 minutes.
- Serve with potatoes boiled in salted water.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Brown the meat in batches, because if the pot is crowded it does not brown but stews in its own juices.
- Add the tomato purée straight after the paprika, so the spice does not burn.
- If the sauce is too thin, reduce it at the end without a lid, because that makes the flavour more intense.
Frequently asked questions
How does it differ from Hungarian pörkölt?
Polish gulasz is a relative of pörkölt, but it is made with tomato, caraway and bay leaf, and often with more stock. The flavour is a little lighter, and caraway and bay leaf give it its character.
What goes with it?
Boiled potatoes, buckwheat groats, nokedli or potato pancakes. A small pickled cucumber or beetroot goes nicely with it.
Similar recipes
- Pork stew (sertéspörkölt) · Hungarian
- Sauté de porc aux pruneaux (pork stew with prunes) · French
- Chile verde con puerco (green chile pork stew) · Mexican
- Chicos (Pork Stew with Dried Corn) · Mexican
- Szegediner Gulasch (sauerkraut goulash with sour cream) · German
- Potato pancakes topped with pork stew (placek po węgiersku) · Polish
More polish ideas
- Polish breaded pork cutlets (kotlet schabowy)
- Honey and garlic roast pork ribs
- Pork chops in wild mushroom sauce
- Roast pork loin stuffed with prunes (schab faszerowany śliwkami)
- Bitki wieprzowe (braised pork steaks in onion gravy)
- Kotlet schabowy (Polish breaded pork cutlet)
- Sour rye soup with sausage (żurek)
- Hunter's stew (bigos)
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