Polish goulash is a rich and delicious meat stew containing tender chunks of pork immersed in a thick, sour cream-based gravy. It is made using a handful of ingredients and involves minimal preparation. Delicious the next day too!
Making traditional Polish goulash (‘gulasz wieprzowy’ pron. GOU-lash vye-PSHO-vy, in Polish) involves cooking chunks of pork along with onion until tender then thickening the dish with flour and sour cream.
Polish goulash vs Hungarian gulyás
Polish goulash was inspired by traditional Hungarian gulyás, which is a soup containing meat (typically beef) and vegetables as well as paprika and other spices (see also vegetarian goulash). The Polish version is a simple meat dish made with onion and creamy gravy, using either beef or pork (as in this recipe).
As such it is more similar to Hungarian pörkölt which is a thick meat stew. For whatever reason, however, this type of stew became known as gulasz in Poland and today many varieties of goulash stews are popular throughout Eastern Europe and beyond.
It is worth noting that there is also a Hungarian-style gulasz in Polish cuisine made with peppers, paprika and tomato paste. However, it is still served as a stew rather than soup (unlike gulyás).
Polish gulasz ingredients and substitutions
- Pork: see details below.
- Onion: use either 1 large or 2 medium brown/yellow onions. Cook the onion in the meat juices for added flavour (see Instructions below).
- Porcini mushrooms: add richness and depth of flavour (I strongly recommend using this ingredient!). Any dried wild mushrooms will work (Polish shops always stock these). It is important to add both the mushrooms as well as mushroom water into the pot.
- Water: I do not advise adding more water than the recommended amount as the meat will release moisture as it cooks (it does not need to be completely immersed in the water).
- Herbs: bay leaf and allspice berries, one of the most popular herbs used in traditional Polish cooking.
- Oil: used for browning the meat and onion.
- Flour: used to thicken the sauce.
- Sour cream: adds flavour and creaminess to the finished dish (also used to thicken chicken paprikash, another Hungarian-inspired dish).
- Salt and pepper: add to taste.
What meat is best to use in Polish pork goulash
The most common cut of pork used to make Polish goulash is pork shoulder (also perfect for making braised pork steaks) because it contains a certain amount of fat needed to produce tender, juicy meat. This is why pork shoulder is the most popular type of meat used in pork stews in general (I recommend you also use it in this recipe).
It is possible to use pork tenderloin (‘schab’ in Polish) instead, but as it is leaner it is less suitable for prolonged cooking. In Poland this cut of pork is mainly used to make traditional breaded schnitzel called ‘kotlet schabowy’.
If, however, you prefer to use that cut of meat you should not need to cook your goulash for longer than an hour.
Step-by-step recipe instructions
1.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.
2. 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 (as well as 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.
3. Cook onion: Using the same pan cook the onion over a medium/low heat for about 5 minutes until softened, stirring often (add a little oil if necessary). Remove from the heat and combine with the meat.
4. 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.
5. 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.
6. 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.
Serving suggestions
Traditional Polish pork goulash is served with potatoes (mashed or chunky), potato pancakes, kopytka, potato kluski dumplings, over noodles, with different types of ‘kasza’ (such as barley and buckwheat) or bread. Other side dishes you can serve it with include pickled gherkins, sauerkraut salad, cold beet salad or hot shredded beets. It’s also delicious served with boiled/steamed green beans, carrots, or peas.
How to make pork goulash without sour cream
Sour cream is an essential ingredient used in many traditional Polish dishes including soups, salads (such as cucumber) and sauces, but you can also make Polish gulasz without it.
Instead of the sour cream use additional 1-2 tablespoons of cold water, combine with the flour and stir until smooth. Next add a little bit of the gravy from the pot, stir in then pour the mixture back into the pot and finish cooking as per Instructions. You may want to add a small amount of mustard or a few drops of lemon juice to your finished dish (as an option).
Top tips
- 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.
Related recipes
See also these other authentic Polish recipes!
Recipe
Polish Pork Goulash (Gulasz Wieprzowy)
Equipment
- 1 Large non-stick pan
- 1 Medium pot with lid
Ingredients
- 1½ pounds (680 g) pork shoulder cut into similar size chunks
- 1 onion large or 2 medium, sliced
- 0.25 ounces (7 g) dried porcini mushrooms plus 2-3 tablespoons cold water
- 1-2 bay leaves
- 2 allspice berries
- 1 cup (240 ml) 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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this Polish goulash recipe I’d love to know how it turned out for you! What did you serve it with? Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Susan Kay says
Good morning,
I have a large piece of COOKED leftover roast pork in the freezer. If I defrost it, do you think I could use that in this recipe?
If it is possible, how long should I cook it for?
Thank you.
Monika says
Hi Susan! I don't recommend using this recipe for your pork as it's already cooked. You can, however, make a white sauce for it (and add a little mustard, stock rather than water, and fresh parsley, see this recipe: https://www.everydayhealthyrecipes.com/make-simple-white-sauce/). You could also serve your pork with this mushroom sauce: https://www.everydayhealthyrecipes.com/healthy-meatballs-mushroom-sauce-turkey/ Hope this helps:)
Susan Kay says
That sounds very useful, thank you.