Polish cuisine is a delightful tapestry of flavors, with each dish reflecting the country's rich history and cultural influences. One such culinary gem is Polish Goulash with Mushrooms, a hearty and comforting pork stew that has stood the test of time. In this article, we will delve into the origins of this dish, explore its key ingredients, and guide you through the best way to prepare this mouthwatering delicacy.

What is Polish Goulash (Pork Stew) with Mushrooms?

Polish Goulash with Mushrooms, also known as "Gulasz Wieprzowy z Pieczarkami" in Polish, is a traditional pork stew infused with the earthy goodness of mushrooms. This dish finds its roots in Eastern European cuisine and has become a beloved comfort food in Poland. It is characterized by its robust flavors, tender pork, and the delightful addition of mushrooms, creating a perfect harmony of taste and texture.

History of Polish Goulash with Mushrooms

The history of Polish Goulash with Mushrooms is intertwined with the country's agricultural heritage. Pork has been a staple meat in Polish cuisine for centuries, and mushrooms have long been foraged from the lush forests of Poland. The combination of these ingredients, slow-cooked to perfection, reflects the resourcefulness and creativity of Polish cooks throughout history.

Ingredients to Make Polish Goulash (Pork Stew) with Mushrooms

To prepare this flavorful dish, you will need the following ingredients:

500g pork shoulder, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
250g fresh mushrooms, sliced
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon caraway seeds
1 bay leaf
Salt and pepper to taste
500ml beef or vegetable broth
Chopped fresh parsley for garnish

How to Make Polish Goulash (Pork Stew) with Mushrooms

Follow these simple steps to prepare a delicious pot of Polish Goulash with Mushrooms:

Sear the Pork: Heat the vegetable oil in a large pot over medium-high heat. Add the pork pieces and brown them on all sides. Remove the pork from the pot and set it aside.

Sauté the Aromatics: In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.

Add Mushrooms and Spices: Stir in the sliced mushrooms and cook until they release their moisture and become golden brown. Add the tomato paste, paprika, caraway seeds, bay leaf, salt, and pepper. Mix well to combine the flavors.

Slow Cook the Stew: Return the seared pork to the pot and pour in the beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the pork is tender and the flavors meld together beautifully.

Serve and Garnish: Once the stew is ready, discard the bay leaf and ladle the goulash into bowls. Garnish with chopped fresh parsley for a burst of color and freshness.

Best Way to Make Polish Goulash (Pork Stew) with Mushrooms

The key to making the best Polish Goulash with Mushrooms lies in the slow cooking process. Allowing the pork and mushrooms to simmer gently in the aromatic broth ensures that the flavors meld together, creating a harmonious and rich taste profile. Additionally, using high-quality ingredients, such as fresh mushrooms and authentic paprika, enhances the overall quality of the dish.


Polish Goulash (Pork Stew) with Mushrooms

Polish Goulash with Mushrooms is a testament to the culinary prowess of Polish cooks, showcasing their ability to transform simple ingredients into a dish that warms the soul. Whether enjoyed on a cold winter evening or as a centerpiece for a family gathering, this hearty pork stew continues to captivate food enthusiasts with its timeless appeal and unforgettable taste.

Prep Time: 15 minutes

Cook Time: 2 hours

Servings: 6


INGREDIENTS

2-2.2 lb (900 g -1 kg) pork shoulder, loin, leg/ham
1 medium yellow onion (roughly 0.35 lb, 160 g)
2 garlic cloves
2 tbsp lard, can sub with canola or olive oil
2 pinches of salt
2 pinches ground black pepper
7 oz (200 g) smoked bacon
3 all-spice berries
2 bay leaves
1 tsp smoked paprika powder
½ tsp spicy paprika powder, or chili powder
½ tsp dried marjoram
2 cups (470-500 ml) beer (ale, lager, hard cider)
1 cup (235-250 ml) chicken or vegetable stock, unsalted
1-2 carrots
200 g fresh wild mushrooms, can sub with chestnut / white mushrooms
3 tbsp tomato concentrate
1 tbsp butter
1 tbsp potato flour, can sub with all-purpose flour
1 tbsp all-purpose flour

INSTRUCTIONS

Cut the meat into chunks, roughly 0.6-0.7 inch (1.5-1.8 cm) cubes.

Peel the onion and dice it finely. Peel the garlic cloves, chop them roughly.

Drop two tablespoons of lard into a deep skillet/frying pan, and melt it on a medium heat.

Add diced onions and fry for 5-7 minutes until it turns translucent, stirring from time to time.

Add in the garlic and the meat, season it generously with salt and ground black pepper. Fry on a high heat until every piece turns golden - don’t worry about the meat still being raw inside, it will cook through later on.

Move the contents of the skillet into a casserole dish (if choosing to continue in the oven) or into a wide cooking pot (if continuing on the stove) - but don’t wash the skillet/frying pan just yet!

Slice the bacon into small pieces and drop them into the skillet/frying pan. Add in all-spice berries, bay leaves, smoked paprika, spicy paprika and dried marjoram. Fry for a few minutes, stirring continuously, until bacon renders some of its fat and starts to turn golden.

Pour the beer into the skillet, turn up the heat and bring it to a near-boil. Then, transfer the contents of the skillet into the casserole dish.

Pour the chicken stock in and cover the dish with a lid. Cook on the stove for 1,5 hours on a medium-low, or place in the oven, preheated to 320°F (160°C).

When the time is up, peel the carrots and slice them into rounds or half-moons. Slice the mushrooms as well, and set them aside.

Take the casserole dish out of the oven and carefully remove the lid. Drop in the carrots, sliced mushrooms, tomato concentrate and butter. Stir everything together, cover the dish with the lid and return it into the oven (or place back on the stove).

Continue cooking/baking for an additional hour, until the meat turns tender.

To thicken the goulash, sift both flours directly into the casserole dish, stir it in and bring to boil.

Before serving, have a taste - season with more salt if necessary.

Serve hot with sides of your choice (see suggestions in the post above).

NUTRITION

SERVING SIZE: 1
Amount Per Serving: Calories: 576 Total / Fat: 27g / Saturated Fat: 8g / Trans Fat: 0g / Unsaturated Fat: 17g / Cholesterol: 91mg / Sodium: 1078mg / Carbohydrates: 52g / Fiber: 4g / Sugar: 8g / Protein: 30g





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