Gulasz – Polish pork goulash

I love goulash. As a matter of facts it’s made typically with beef in Germany. But Danish beef? Forget all about that. Because it’s too lean. But danish pork meat is best in class. Lucky me the Poles make goulash with pork. So let’s make Gulasz – Polish Pork Goulash. Use meat that is fat enough to melt into the goulash. And equally important: Don’t forget to STIR the goulash regularly!

Gulasz – Polish pork goulash

Recipe: Gulasz – Polish Pork Goulash

Amount: 6 servings


1 kg pork, diced (pork chops or pork neck, anything but a lean piece)
100 g flour
Black pepper
3 tbsp olive oil
1 onion, chopped
2 red bell peppers, cut into thin strips
2 cloves garlic, minced
400 ml broth or water
2 tbsp tomato paste
1/4 tsp black pepper for the sauce
2 tbsp paprika powder, sweet
2 tbsp paprika powder, Hungarian, hot
6 whole allspice (Pimento)
60 ml dry red wine


  • Firstly cut the pork meat into 2 cm pieces. Don’t trim the fat away so that the fat will melt into the sauce. It will make the meat tender and juicy.
  • Then dredge the pork cubes in flour that has been generously seasoned with salt and pepper.
  • After that brown the pork cubes Ii a large saucepan in hot oil. Best in separate batches. Remove the pork from the pan.
  • Brown the onions in the same saucepan, add the garlic just before they’re finished. Sprinkle the onions with the rest of the flour if any is left. Stir well. It will serve as roux for the sauce.
  • Return the pork to the saucepan together with the broth, tomato paste, paprika powder, pepper strips, salt, pepper, allspice and wine.
  • Bring to boil. Stir well because the sauce will stick to the bottom.
  • Simmer covered on low heat for 3 – 3,5h until meat is tender and almost falling apart. Another cooking hour will do the goulash no harm.
  • After 2 hours check the taste and season the Polish pork goulash with more paprika powder, salt and pepper if necessary.
  • My favorite side for goulash is without doubt German Spätzle, a kind of noodles. The sauce is perfectly sticking to the noodles. You can serve it also with boiled potatoes, pasta or rice.

Why is it important to stir Gulasz – Polish Pork Goulash regularly?

  • Stir regularly that the goulash is not burning to the bottom.
  • Time depends on the temperature you are using to cook. You find out fast the right time interval. Mine is 20 minutes. Then the sauce starts to stick to the bottom. But it can be easily removed and stirred into the goulash again. The lower the temperature, the less stirring. It’s a pain in the a** but so worth it.

What can I do if the Gulasz – Polish Pork Goulash burned to the bottom?

If the Gulasz burns into the pot, don’t scrape the bottom. It will destroy your goulash. Pour the goulash into a new pot. Taste. If it doesn’t taste burned then continue cooking until done.

Do I really need 2 different paprika powders?

Yes! Each has its own flavour that will add to the dish.
Did you know that Hungarian, hot paprika powder is used for it’s flavour?
Sweet paprika powder has a sweet flavour that nicely blends in. It is also used for adding colour to a dish. Both powders works perfectly together but you cannot substitute one for the other.
Don’t use smoked paprika to make goulash. Smoked paprika or pimenton adds smokiness to the goulash and that is not the intention here.


Looking for a goulash soup? Then check out the recipe for pork goulash soup. It’s a modification of this Gulasz – Polish pork goulash.

The goulash is not spicy enough? Add some chili powder.

Print Friendly, PDF & Email