Gulasz Recipe – Polish Pork Goulash Recipe

This version of Polish goulash (gulasz) is hearty, rustic, and incredibly flavorful—made with tender pork shoulder, sweet red bell peppers, and carrots, all simmered in a paprika-tomato sauce enriched with lard or bacon grease. It’s a simple, budget-friendly dish that tastes like it’s been cooking all day—even though it comes together with just a handful of ingredients.

Necessary Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Sharp knife + cutting board
• Small bowl (for thickener)
• Measuring cups and spoons
• Ladle

Key Ingredients & Substitutions

Pork Shoulder – This is the ideal cut for goulash because it becomes wonderfully tender after slow simmering. You can also use pork neck or beef chuck if you prefer a different protein.

Red Bell Peppers – These add natural sweetness and a beautiful pop of color. Orange or yellow bell peppers work just as well if that’s what you have on hand.

Carrots – They bring a subtle sweetness and heartiness to the stew. Parsnips or even diced sweet potato could be swapped in for a slightly different flavor.

Onions – Essential for building the flavor base. Yellow onions are classic, but white or sweet onions will do the trick too.

Garlic – Adds depth and warmth to the goulash. Fresh garlic is best, but in a pinch, garlic paste or powdered garlic can be used.

Lard or Bacon Grease – These add a rich, savory undertone that gives the stew its traditional depth. You can use butter, olive oil, or neutral cooking oil instead.

Broth – Either meat-based or vegetable broth helps create a flavorful base for the sauce. Go with what you have—just make sure it’s a broth you enjoy on its own.

Tomato Paste – Adds richness, body, and a touch of acidity. There’s no perfect substitute, but a little canned tomato sauce can work in a pinch.

Sweet Paprika – A must-have for classic goulash flavor! You can also use a mix of sweet and smoked paprika for more depth.

Salt, Pepper, and Chili – Seasoning essentials. Adjust to taste, and feel free to skip the chili if you prefer a milder version.

Potato Starch or All-Purpose Flour – These help thicken the stew if needed. Cornstarch or arrowroot powder can also be used as a gluten-free alternative.

Step-by-Step Instructions

1. Sear the Pork in Lard

In a Dutch oven, melt the lard over medium-high heat. Add the pork shoulder cubes (patted dry) and lightly dusted with flour if desired. Sear in batches until browned on all sides. Remove the pork and set aside.
(Tip: Don’t overcrowd the pan — searing in batches builds flavor!)

2. Sauté the Veggies

In the same pot, reduce the heat to medium. Add the chopped onions and cook for 5–7 minutes until softened and golden. Stir in the garlic, carrots, and red bell peppers. Cook for another 5–6 minutes until the vegetables begin to soften.

3. Add Paprika and Tomato Paste

Sprinkle the sweet paprika over the vegetables and stir quickly to bloom the spice (about 30 seconds—don’t let it burn). Add the tomato paste, mixing until the vegetables are coated and the paste starts to deepen in color.

4. Deglaze and Simmer

Return the seared pork to the pot. Pour in the broth, salt, black pepper, and a pinch of chili, if using. Stir everything together, scraping up any flavorful bits from the bottom. Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded beautifully.

5. Thicken the Sauce (Optional)

If you’d like a thicker stew, mix 1 tablespoon of potato starch with 2 tablespoons of cold water. Stir into the goulash and simmer for 5–10 minutes uncovered, until thickened to your liking.
(Tip: Flour can also be used at the beginning to coat the pork, which helps naturally thicken the sauce.)

Expert Tips

1. Choosing the Right Meat: I always start with pork shoulder because it’s flavorful and tenderizes beautifully. But don’t hesitate to try beef or mix meats for a new taste. Each type brings something special to the table.
2. Browning is Key: I take my time browning the meat on all sides. This isn’t just about cooking; it’s about adding depth to the goulash’s flavor. A golden crust on the meat pieces means more taste in the final dish.
3. Slow Cooking: After adding the broth and bringing everything to a boil, the secret is to let it simmer on low heat. This slow cook makes the pork super tender and lets all the flavors meld together perfectly. You can also use a slow cooker, after browning the meat.
4. Thickness Matters: I like my goulash with a rich, thick sauce. Mixing potato starch and flour with water to make a slurry before stirring it in works wonders. It’s a game-changer for getting that hearty texture.
5. Spice It Right: Sweet paprika is the soul of goulash, so I’m generous with it. But the real trick is to adjust the seasoning at the end. Sometimes a little extra salt, pepper, or even more paprika is needed to bring everything together.

Serving Suggestions

Serve this Polish pork goulash over mashed potatoes, rice, buttered noodles, or with placki ziemniaczane (potato pancakes). Add a dollop of sour cream for a creamy touch and a cucumber salad or pickled veggies on the side for brightness.

Make-Ahead & Storage

• Cool It Down: First, I let the goulash cool to room temperature after cooking. It’s important not to rush this step to avoid raising the temperature inside the fridge. Than I transfer the goulash into airtight containers.
• Refrigerate or Freeze: Goulash can be kept in the fridge for 3 to 4 days, which is great for meals throughout the week. If I want to store it longer, I freeze it. Goulash freezes well because the flavors continue to blend and intensify. Just make sure it’s tightly sealed!
• Thawing and Reheating: If frozen, I thaw my goulash in the fridge overnight. When it’s time to reheat, I prefer warming it slowly on the stove, stirring occasionally to keep the heat even. Sometimes, I might add a little water or broth if it seems too thick.

Common Mistakes

• Skipping the sear – Browning the pork adds flavor and richness.
• Adding paprika too early – It can burn easily; add after sautéing.
• Not simmering long enough – Let the pork get meltingly tender.
• Over-thickening – Use starch or flour gradually to avoid a gluey texture.

FAQ

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