🍲 Polish pork goulash
Gulasz wieprzowy is a Polish braised stew of pork shoulder cubes cooked with onions, sweet paprika, bell peppers and tomato until the meat is tender and the sauce thick and brick-red. A spoonful of sour cream stirred in at the end makes it smooth and mildly tangy. It is served as a home-style main course, typically with potatoes, buckwheat groats or a simple salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 700 g pork shoulder, cubed
- 2 onions, chopped
- 2 bell peppers, sliced
- 2 tbsp sweet paprika
- 400 g chopped tomatoes
- 100 g sour cream
- 400 ml water
- 2 tbsp oil, salt, pepper, 2 garlic cloves
Method
- Brown the pork in the oil in batches and set aside.
- Soften the onions and garlic in the same pot, then stir in the paprika.
- Return the meat, add the tomatoes and water, season and simmer covered for about 1 hour.
- Add the peppers and cook 15 minutes more until the sauce thickens.
- Take off the heat, stir in the sour cream and serve.
How to make it lighter
- Choose lean pork loin or trim the shoulder well to cut the fat.
- Use less sour cream or add it to your own plate only — about 1 tbsp per serving.
- Serve with a big salad or steamed vegetables instead of a large side of potatoes.
History
Goulash reached Poland from Hungary and became a fixture of home cooking and canteens, adapted to local tastes with pork and sour cream. Today gulasz wieprzowy is one of the most common everyday stews in Polish kitchens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →