Authentic Polish Goulash: A Hearty Recipe to Warm Your Soul

Introduction

When it comes to hearty and comforting dishes, Polish goulash stands out as a true soul-warmer. This classic Eastern European dish is packed with tender meat, rich flavors, and a perfect blend of spices. Whether you’re seeking a satisfying meal for a cozy night in or want to impress your guests with a taste of Poland, this authentic Polish goulash recipe is sure to become a favorite in your culinary repertoire.

Ingredients

• 2 pounds beef chuck, cut into 1-inch pieces
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons vegetable oil
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 4 cups beef broth
• 1 tablespoon tomato paste
• 2 red bell peppers, seeded and sliced
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• Fresh parsley, for garnish

Directions

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the onions and cook until they are softened and lightly browned.
2. Add the garlic and cook for an additional 30 seconds, stirring constantly to prevent it from burning.
3. Push the onions and garlic to the side of the pot and add the beef, browning it on all sides.
4. Stir in the paprika, caraway seeds, marjoram, and thyme, coating the beef and onions with the spices.
5. Pour in the beef broth and add the tomato paste, stirring to combine everything. Bring the mixture to a simmer.
6. Cover the pot and let the goulash simmer over low heat for 1 1/2 to 2 hours, or until the meat is tender.
7. Add the sliced red bell peppers to the pot and continue to simmer for an additional 15-20 minutes.
8. In a small bowl, mix the flour and water to create a smooth paste. Stir this mixture into the goulash to thicken the sauce.
9. Season with salt and black pepper to taste.
10. Serve the goulash hot, garnished with fresh parsley.

FAQ

What is the best cut of beef for Polish goulash?

The best cut of beef for Polish goulash is beef chuck. It’s a flavorful and well-marbled cut that becomes tender and succulent when simmered in the rich broth, resulting in a melt-in-your-mouth goulash.

Can I make Polish goulash in advance?

Absolutely! In fact, like many stew-like dishes, Polish goulash often tastes even better the next day as the flavors have had time to meld. Simply reheat it gently on the stovetop, adding a splash of water or broth if needed to loosen the sauce.

What is the traditional way to serve Polish goulash?

In Poland, goulash is traditionally served over a bed of buttered noodles or knedle (Polish potato dumplings). You can also pair it with crusty bread, mashed potatoes, or steamed rice.

Can I freeze Polish goulash?

Yes, Polish goulash freezes well. Allow it to cool completely before transferring it to an airtight container. It can be kept in the freezer for up to 3 months. Thaw it in the refrigerator before reheating.

What can I serve with Polish goulash to complete the meal?

For a complete Polish meal, consider serving a side of sauerkraut, pickles, or a simple cucumber salad alongside your goulash. A refreshing beverage like a Polish beer or a glass of the classic Polish vodka, Żubrówka, can be a delightful addition.