Background
Gulasz Wieprzowy (Polish for Pork Stew) is one of the most iconic Polish dishes. Out of all the restaurants I’ve experienced in Poland its the one dish that seems to hold its unique character no matter where you go. Traditionally served with potato pancakes (Placki ziemniaczane) and large dollop of sour cream, this comforting stew is perfect for the cold winter nights.
This recipe is best made with Pork. If you prefer to use beef, then you can find the method for the beef variant of Gulasz Here.
Ingredients for Polish Pork Stew
| – Around 1kg (2.2lb) of Pork shoulder (no less than 800g/1.7lb Ideally) – 2 long or Bell peppers (preferably red) – 2 Large carrots – 3 Medium onions (Finely diced) – 3 Tablespoons of Tomato Paste – 4 Cloves of Garlic (or 1 tablespoon of garlic powder) – 500ml (17fl oz) of Beef or vegetable broth – 70g (2.5oz) of pork or goose lard (optional) – 2 Tablespoons of Sweet Paprika – 1/2 Teaspoon of Salt – 1/2 Teaspoon of Pepper – A pinch of chilli powder |
Preparation
- Cut the Pork Shoulder in to bite sized chunks around 2cm x 2cm (3/4 inch), before placing in a large bowl.
- Peel and slice the onions
- Peel and chop the carrots
- Unseed and dice the peppers
Method for Polish Pork Stew
In a large bowl, add the cuts of pork and season by evenly sprinkling 2 tablespoons of sweet paprika, 1/2 teaspoon of salt, 1/2 Teaspoon of pepper, a pinch of chilli powder and add the 4 garlic cloves crushed or 1 tablespoon of Garlic powder before mixing thoroughly.
Heat a large cooking pot and add 20g (3/4 of an ounce) of Pork or goose lard. (If you don’t have any Lard you can use 4 tablespoons of cooking oil instead. However, it will take some authentic flavour from the dish.) Fry the pork in the pot uncovered, on a medium-high heat setting for around 25 minutes or until cooked thoroughly. Be sure to stir occasionally to prevent any burning.
While the meat is cooking, heat another medium sized pot or frying pan to a slightly lower temperature than the pork (Medium-low) and add the remaining lard. Once its heated, toss in the onions first to soften for a few minutes, before adding the carrots and peppers. Fry gently (uncovered) for around 10mins, stirring occasionally.
While the Meat and veg is cooking, prepare 500ml (17fl oz) of beef or vegetable stock.
Once the Pork and vegetables are ready. Add the vegetables into the large pot with the pork before adding the 500ml (17fl oz) of stock. Mix thoroughly and keep on a gentle simmer for around 40 minutes. In the last few minutes of simmering, add around 3 tablespoons of tomato paste/concentrate and stir well before serving.
Streamlined Recipe (for the pro’s)
| 1. Peel and chop the carrots 2. Peel and slice the onions 3. Unseed and dice the peppers 4. Cut the Pork Shoulder in to bite sized chunks around 2cm x 2cm (3/4 inch) before placing in a large bowl. 5. Sprinkle/cover the pork with 2 tablespoons sweet paprika, 1/2 teaspoon of salt, 1/2 Teaspoon of pepper, a pinch of chilli powder and add the 4 garlic cloves crushed or 1 tablespoon of Garlic powder before mixing thoroughly. 6. Heat a large cooking pot to medium-high heat and add 20g (3/4 oz) of Lard or oil. 7. Add pork to the large pot and fry until cooked. 8. Heat up a frying pan to medium-low heat, add remaining lard or oil. Fry onions for a few minutes before adding the remaining vegetables and frying for a further 10 minutes. 9. Prepare 500ml (17fl oz) of Beef or vegetable stock. Add the fried vegetables to the large pot containing the cooked pork and add the stock in last. 10. Add 3 tablespoons of tomato paste and cook for 40 minutes on a gentle simmer. |
Serving
Gulasz is typically served with Potato pancakes. However, it goes well with any potato type. I have put a few other options in the table below.
| Traditional Polish side choices – Potato Pancakes (Placki ziemniaczane) – Boiled Buckwheat Groats (Kasza Gryczana) – Bread | International side choices – Potatoes (Mashed or roasted) – Rice – French Fries or Wedges |
Storage
Storage of Gulasz like many foods will depend on several factors. However, If placed in an airtight container and refrigerated within an hour of cooking. Then 3 days should be possible for storage.