Polish Pork Stew
Pork, Poland’s favorite vegetable. Poles eat more pork than all other types of meats combined. Sausages, lunch meats, more sausages and stews, much like this one. My version is simple, but nonetheless delicious and my flavor of home, comfort food, if you will. I cook it with just a few common spices, carrots and parsnip and serve the smooth sauce over one of my favorite dumplings. Doesn’t get much better than this.
Polish Pork Stew {Gulasz Wieprzowy}
Ingredients
- 2.5 lbs / 1200 g of boneless pork butt or shoulder
- Salt and pepper
- 2 tbs of cooking oil
- 3 garlic cloves, crushed
- 1 medium onion
- 3 bay leaves
- 6-8 peppercorns and allspice seeds (whole)
- 2 carrots
- 1 parsnip or parsley root
- 5-6 pieces of dried mushrooms*
- 1 tbs of fresh thyme
- 4 tbs of flour
- 1/2 cup of cold water
Instructions
Wash and dry pork and cut into cubes. Cut away some of the larger pieces of fat. Sprinkle with salt and pepper and set aside.
In a medium pot heat cooking oil, when hot add pork and brown until golden on the edges (about 10-15 min). In the mean time peel garlic and chop onion, peel and slice carrots and parsnip. When pork is done browning add onion and garlic and sauté for another 3-4 minutes.
Then add 5 cups / 1200 ml of water, bay leaves, pepper corns, allspice, carrots, parsnip, mushrooms (if have) and thyme.Bring to boil, turn heat down to low and let simmer (covered) for at least 1.5 hours, until meat is super tender.
In a small glass or bowl whisk water with flour until smooth, add to stew and bring to boil to thicken.
Notes
Serve over dumplings, pasta or potatoes.
I’m serving mine over drop dumplings – kluski kładzione today, but I also love this stew over kluski śląskie or buckwheat.
As a side salad, I would serve a traditional Polish beet root salad or a home made Polish dill pickle.
Smacznego!
Anna
* in the US, I get my mushrooms here. It’s a nice variety bend and it reminds me of the authentic Polish wild mushrooms. Link includes an affiliate link.
Polish Pork Stew
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This is more like the goulash my grandmother used to make, not the “spaghetti soup” I see mostly today.
Thanks for the refresher 🙂
On another note though, not sure how much control you have over the ads on this page, but after scrolling down the recipe, suddenly there’s a picture of someone pulling earwax out of their ear.
Yummy. 🙁
Thanks for your note Robert! Glad you like my recipe!😋
No control over ads. They’re adjusted to fit the individual browsing.
Happy cooking!
a lot of Polish recipes call for mushrooms….i really HATE the taste and texture of mushrooms…can i leave them out of most recipes? or substitute? Thank you!!
Sure, just omit, why use something you don’t enjoy tasting. Feel free to adjust. 😊
I made this recipe last night and it was a huge hit! I didn’t have a parsnip, so I omitted it but threw some lovage leaves in to simmer. I also added a bit of mushroom bouillon at the end, as I think maybe my mushrooms weren’t flavorful enough. I served it over baby potatoes with dill and it was heavenly!
Music to my ears!🥰
Mmm. Took a while to decide to spoon this stew over dumplings.
Ja przyrządzam z papryką czerwoną (zwykłą, słodką, w dużej ilości, można by rzec, że jest to podstawą dania). Gotuje aż papryka rozpuści się nadając gęstości (wtedy nie trzeba dodawać mąki, która moim zdaniem trochę psuje smak dania). Grzybów zwykle używamy pieczarek, ale to dodatek totalnie opcjonalny dla tego dania. Zamiast wody warto użyć bulionu, który pozostanie np. po gotowaniu zupy (doda to aromatu całej potrawie. Najlepszy bulion mięsny. 😀