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    Home » Recipes » Polish Recipes

    Polish Pork Goulash (Gulasz Wieprzowy)

    August 28, 2023 By Monika Last Updated May 2, 2025 3 Comments

    Jump to Recipe

    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!

    Top down view of Polish goulash stew in pot with ladle.

    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

    Ingredients for making pork goulash in individual dishes.
    Polish goulash ingredients.
    • 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.
    Browning chunks of pork in pan.

    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.

    Browning sliced onion in pan with red spatula.

    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.

    Chunks of pork, sliced onion, bay leaf, mushrooms and water in white pot.

    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.

    Polish pork stew in large white pot.

    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.

    Top down view of thick pork goulash in large white pot.

    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

    • Authentic Polish Bigos Stew Recipe
    • Root Vegetable Stew (Polish-Style)
    • Polish Letcho (Leczo) Recipe

    See also these other authentic Polish recipes!

    Recipe

    Top down view of Polish goulash stew in pot with ladle.

    Polish Pork Goulash (Gulasz Wieprzowy)

    Polish goulash is a rich and delicious stew containing tender, juicy 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!
    5 from 2 votes
    Print Pin Rate
    Course: Main
    Cuisine: Polish
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 5 servings
    Calories: 381kcal
    Author: Monika Dabrowski

    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

    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

    *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.

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      5 from 2 votes (2 ratings without comment)

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    1. Susan Kay says

      August 29, 2023 at 8:05 am

      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.

      Reply
      • Monika says

        August 29, 2023 at 10:26 am

        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:)

        Reply
        • Susan Kay says

          August 29, 2023 at 10:55 am

          That sounds very useful, thank you.

          Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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