Introduction
Polish goulash is a deeply comforting dish that showcases slow-cooked meat, rich gravy, and simple ingredients transformed into something truly satisfying. Unlike Hungarian goulash, the Polish version is thicker, heartier, and often served over potatoes, noodles, or dumplings. I first experienced Polish goulash during colder months when hearty meals felt especially welcome, and it immediately stood out for its depth of flavor and rustic appeal. The long simmer allows the meat to become incredibly tender while the sauce develops a savory richness that coats every bite. This is the kind of dish that fills the kitchen with warmth and aroma, making it perfect for family dinners or make-ahead meals. Simple, filling, and timeless, Polish goulash is comfort food at its finest.
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Polish Goulash – Hearty, Comforting, and Rich with Tradition
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
Traditional Polish goulash (Gulasz) made with tender beef simmered in a rich paprika-spiced gravy with onions and peppers, served as a hearty comfort dish.
Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds (optional)
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp marjoram (optional)
Instructions
- Heat oil in a large pot over medium heat.
- Add beef and brown on all sides; remove and set aside.
- Add onions to the pot and cook until soft and golden.
- Stir in garlic, paprika, and caraway seeds; cook briefly.
- Add tomato paste and mix well.
- Return beef to the pot and pour in beef broth.
- Add bell peppers, salt, pepper, and marjoram.
- Cover and simmer on low heat for 1½ to 2 hours until beef is tender.
- Mix flour with a little water and stir into goulash to thicken.
- Simmer uncovered for 10 more minutes.
- Adjust seasoning and serve hot.
Notes
- Traditionally served with potatoes, dumplings, or bread.
- Tastes even better the next day.
- Do not burn paprika as it can become bitter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Polish
Why You’ll Love This Recipe
This recipe produces tender meat and a thick, flavorful sauce with minimal effort. It is ideal for batch cooking and tastes even better the next day. The ingredients are affordable and easy to find, and the dish pairs well with many classic sides. It is warming, satisfying, and perfect for cooler weather.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef chuck
Beef chuck is ideal for slow cooking, becoming tender and flavorful as it simmers in the sauce.
Onion
Onion forms the base of the goulash, adding sweetness and depth to the sauce.
Garlic
Garlic enhances aroma and adds savory richness.
Bell peppers
Bell peppers contribute subtle sweetness and balance the richness of the meat.
Tomato paste
Tomato paste thickens the sauce and adds concentrated flavor.
Beef broth
Beef broth builds the savory base of the goulash and keeps the meat moist during cooking.
Paprika
Paprika adds warmth, color, and signature flavor to the dish.
Marjoram
Marjoram brings a mild herbal note commonly used in Polish cooking.
Bay leaves
Bay leaves add subtle depth during simmering.
Salt
Salt enhances all the flavors in the dish.
Black pepper
Black pepper adds gentle heat and balance.
Vegetable oil
Vegetable oil is used for browning the meat and vegetables.
Directions
Begin by cutting the beef chuck into evenly sized cubes and seasoning lightly with salt and black pepper. Heat vegetable oil in a large pot over medium-high heat and brown the beef in batches until well colored. Remove the beef and set aside.
In the same pot, add onions and cook until softened and lightly golden. Stir in garlic and bell peppers, cooking briefly until fragrant. Add tomato paste and paprika, stirring well to coat the vegetables.
Return the beef to the pot and pour in the beef broth. Add marjoram and bay leaves, then bring the mixture to a gentle simmer. Cover and cook on low heat until the beef is very tender and the sauce thickens, stirring occasionally. Adjust seasoning before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 6 people. Preparation time is about 20 minutes, cooking time is 1 hour and 45 minutes, and total time is just over 2 hours.
Storage/reheating
Store Polish goulash in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. It also freezes well for up to 2 months.
Variations and Customizations
Pork shoulder can be used instead of beef for a slightly lighter version. Mushrooms are a common addition and add extra depth. For a spicier variation, a pinch of hot paprika can be added. I have also served this goulash with potato pancakes, which paired exceptionally well and made the meal even more satisfying.
Nutrition and Dietary Info
Polish goulash is high in protein and rich in iron from beef. The dish is naturally gluten-free when served without flour-thickened sides. Pairing it with vegetables or lighter starches can help balance the meal.
Expert Tips & Customizations
Brown the Meat Well
Proper browning adds depth and improves overall flavor.
Low and Slow Cooking
Gentle simmering ensures tender meat and a thick sauce.
Season Gradually
Adjust seasoning at the end to avoid over-salting.
FAQs
Is Polish goulash the same as Hungarian goulash?
No, Polish goulash is thicker and usually served as a stew over sides.
What is the best cut of meat?
Beef chuck works best for tenderness and flavor.
Can I make this in a slow cooker?
Yes, cook on low for 6 to 8 hours.
Can I freeze Polish goulash?
Yes, it freezes very well.
What should I serve with it?
Potatoes, noodles, dumplings, or bread are traditional.
Is paprika essential?
Yes, it is a key flavor component.
Can I add vegetables?
Yes, carrots or mushrooms work well.
Why is my goulash thin?
Simmer uncovered longer to reduce the sauce.
Is this recipe kid-friendly?
Yes, it is mild and comforting.
Does it taste better the next day?
Yes, the flavors deepen overnight.
Conclusion
Polish goulash is a timeless, hearty dish that delivers deep flavor and comforting warmth in every bite. With tender meat and a rich, savory sauce, it is perfect for family meals, make-ahead cooking, or anyone seeking classic comfort food rooted in tradition.
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