Polish Pork Goulash (Gulasz Wieprzowy)
Polish goulash is a rich and delicious stew made with tender, juicy chunks of pork cooked with onion in a thick, sour cream sauce. It is made using a handful of ingredients and involves minimal preparation. Delicious the next day too!
Servings 5 servings
Calories 381kcal
Equipment
- 1 Large non-stick pan
- 1 Medium pot with lid
Ingredients
- 1½ pounds pork shoulder cut into similar size chunks
- 1 onion large or 2 medium, sliced
- 0.25 ounces 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
Instructions
- Soak porcinis: Place the mushrooms in a small strainer and rinse briefly rubbing gently with your fingertips 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.
- Brown pork: In a large non-stick pan heat 1-1.5 tablespoons of oil, add the meat and fry over a medium-high heat for a couple of minutes until lightly browned. Turn over and continue cooking for about 2 more minutes. Do this in 2 batches to ensure the meat browns evenly. Transfer the meat (along with the juices, if any) to your cooking pot.TIP: Do not stir the meat so it browns without releasing moisture. The meat does not need to be cooked through at this stage.
- Soften onion: Using the same pan cook the onion over a medium/low heat for about 5 minutes until softened, stirring often (add a drop of oil if necessary). Remove from the heat and combine with the meat.
- Assemble: 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.
- Cook: Cover and bring to the boil then lower the heat and simmer for about 2 hours (or until the meat is tender) stirring occasionally.
- Thicken: In a small bowl combine the flour with the sour cream and 1 tablespoon of cold water. 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.
Notes
- Pat the meat dry before frying.
- Fry the meat in 2 batches to ensure it browns evenly.
- I recommend using a large non-stick pan to brown the meat and fry the onion.
- Once fully cooked the meat should be tender but not to the point that it starts disintegrating.
- Thicken the sauce once you are happy with the texture of the meat.
- Leftover Polish goulash can be refrigerated (once cooled) for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 4g | Protein: 24g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 100mg | Sodium: 81mg | Potassium: 456mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg