Polish Goulash (Beef Stew) Recipe
Goulash is another meal borrowed by Poles that became Â traditional dish inÂ Polish Cuisine. Goulash is a Hungarian soup but in Poland it is cooked to be more like a thick beef stew.
Goulash (pol. Gulasz) is made of stew Beef, Bell Pepper, Mushroom, Carrot, Onion and Paprika as base ingredients.
In this video recipe, Ula shows how to make Polish Goulash step by step:
Polish Goulash (Beef Stew) Ingredients:
1. 2 lb Beef, cut in cubes
3. Carrot (1 cup)
4. Red Bell Pepper (1 cup)
5. Mushrooms (1 cup)
6. Garlic (3 cloves)
7. 2 tbsp Tomato Paste
8. Salt, Pepper, Oregano, Cumin, Thyme
9.Olive or oil
10. 2 Tbsp Butter
11. 2 Tbsp Flour
12. 2 Tbsp Paprika
13. (Optional) 1/2 cup cream
- In a small bowl mix together 3 cloves minced garlic, 1 Tbsp Salt, 1 Tbsp Pepper and 1 Tbsp Oregano, Cumin, Thyme (#8) and 4 Tbsp Olive Oil. Pour it over meat (#1) and mix well. The best way it to marinade the meat a day before making Goulash but if you don’t have time it might be the same day and put it in the fridge for 1-2h.
- Fry marinated beef on preheat oilÂ in a regular pot and move to pressure cooker and set for 20 minutes. *if you don’t have pressure cooker your meat should cook for about 2-3 hours and should be tender. cooking time depends on meat.
- Prepare the veggies: chop the Onion (#2), cut Bell Pepper (#4) and Carrot (#3) in half inch cubes. Cut Mushroom (#5) in quarters or halves.
- In the meantime: Add onion to cold oil and heat up, then add Bell Pepper, Mushrooms and Carrots. Simmer on low hear for 10 minutes until juicy.
- When beef is ready, add vegetables and tomato paste (#7) and cook for another 10 minutes or until vegetables are soft (especially check for carrot).
- Prepare thickening: melt Butter, add Flour, stir until smooth, add paprika and cook on low heat until bubbly. *do not burn as taste will change dramatically :(Â
- Add to the veggies and meat and cook 1-2 minutes until thickened.Â
*If you like the gravy thicker, prepare moreÂ thickeningÂ You can do it by using the gravy from the stew and adding some flour to it.
With Gnocchi (Polish ‘Kopytka’)