Gulasz Wieprzowy

In the nearly four years that I have been posting to this blog I have learned a few things about writing recipes. Although I have much yet to learn, I think it appropriate to repost some of my favorites in light of the experience I have gained. I first posted this recipe in September 2011 as Polish Pork Goulash. 

Although goulash is the Hungarian national dish, similar dishes are popular throughout eastern and central Europe, with differing versions being found in Poland, Slovakia, the Czech Republic, and southeastern Germany. These vary as to the meat used—beef most commonly in Hungary while pork is usual in Poland; the accompanying starch—small egg noodles in Hungary and kasha in Poland; and whether they contain potatoes, tomatoes, or sauerkraut, the last being distinctly Polish. And while Hungarian goulash is made spicy by hot paprika, Poles prefer a milder version. I especially like this Polish-style pork and sauerkraut goulash enriched with sour cream.  



Bacon, diced (optional)

56 grams

2 ounces (2 thick slices)

Pork sirloin or butt, cubed

1 kilogram

2¼ pounds

Flour for dredging

about 50 grams

about ¼ cup

Onion, sliced, 3 or 4 medium

350 grams

12 ounces

Garlic, minced

15 milliliters

1 Tablespoon

Sweet paprika

45 milliliters

3 Tablespoons

Lager beer or stock

340 milliliters

12 ounces


as needed

as needed

Sauerkraut, fresh or canned, drained

one 2-pound bag

one 2-pound bag

Caraway seeds, optional

30 milliliters

2 Tablespoons

Salt and pepper

 to taste

to taste

Sour cream, non-fat or regular

120 milliliters

½ cup


Render the bacon in a large Dutch oven until crispy. Remove and reserve, leaving as much fat as possible in the pot.

Season the flour with salt and pepper. Dredge the pork cubes in the flour shaking off any excess.

Adjust the fat in the pan with oil, lard, or bacon drippings to make about 45 milliliters (3 Tablespoons). Working in batches, brown the meat well, adding fat to the pan as needed, and set aside.

In the same pot, sauté the onions until soft and translucent but not browned, 5 or 6 minutes. Add the garlic and cook for another minute or two. Stir in the paprika and cook for 1 minute. Return the pork to the pot and stir to coat well with the paprika and onions. Pour in the beer or stock and enough water to just cover the meat. Bring to a boil then turn the heat down and cover the pot so that the stew simmers gently for 30 minutes. Remove the lid and raise the heat a bit to maintain a simmer for another 30 minutes, stir occasionally to prevent sticking, until the meat is very tender.

Stir in the sauerkraut and the caraway seeds. Cook, uncovered stirring occasionally, for another 30 minutes. Just before serving, stir in the sour cream and adjust the seasoning with salt and pepper.

Serve the goulash over kasha, buttered noodles, or parsley potatoes. Garnish with the reserved bacon.


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