Saucepan@saucepan · Shared this recipeFollowPolish · dinnerPolish Goulash (Pork Stew)A hearty Polish pork stew with tender meat, smoky bacon, carrots, and mushrooms in a rich beer-based sauce.total2 hr 15 minprep15 mincook2 hrservings6Original recipe on polonist.comKeep this recipeAdd a copy of Polish Goulash (Pork Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 lb pork shoulder, 900 g -1 kg, loin, leg/ham1 medium yellow onion, roughly 0.35 lb, 160 g2 garlic cloves2 tbsp lard, can sub with canola or olive oil2 pinches of salt2 pinches ground black pepper7 oz smoked bacon, 200 g3 all-spice berries2 bay leaves1 tsp smoked paprika powder0.5 tsp spicy paprika powder, or chili powder0.5 tsp dried marjoram2 cup beer, 470-500 ml, ale, lager, hard cider1 cup chicken or vegetable stock, 235-250 ml, unsalted1 carrots200 g fresh wild mushrooms, can sub with chestnut / white mushrooms3 tbsp tomato concentrate1 tbsp butter1 tbsp potato flour, can sub with all-purpose flour1 tbsp all-purpose flourStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut the meat into chunks, roughly 0.6-0.7 inch (1.5-1.8 cm) cubes.2Step 2: Peel the onion and dice it finely. Peel the garlic cloves, chop them roughly.3Step 3: Drop two tablespoons of lard into a deep skillet/frying pan, and melt it on a medium heat.4Step 4: Add diced onions and fry for 5-7 minutes until it turns translucent, stirring from time to time.5Step 5: 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.6Step 6: 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!7Step 7: 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.8Step 8: 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.9Step 9: 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).10Step 10: 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.11Step 11: 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).12Step 12: Continue cooking/baking for an additional hour, until the meat turns tender.13Step 13: To thicken the goulash, sift both flours directly into the casserole dish, stir it in and bring to boil.14Step 14: Before serving, have a taste - season with more salt if necessary.15Step 15: Serve hot with sides of your choice (see suggestions in the post above).getsaucepan.com/r/7f465bde-6ce5-4537-8409-f40a2ffd1f2d · Original: https://www.polonist.com/polish-goulash-pork-stew/
