Polish Goulash / Polskie Gulasz

Polish traditional cooking

Goulash is a stew of meat and vegetables, which has for generations been a popular dish in Poland. This is our own Poznan region recipe for Polish goulash.

Polish Goulash / Polskie Gulasz


400 g of pork, cubed
1 red pepper, sliced
1 red pepper, sliced
300 g green beans
3 large onions, diced
3 large carrots, sliced
1 can plum tomatoes
6 allspice berries
2 bay leaves
1 teaspoon dried mixed herbs
1 teaspoon ground paprika
sunflower oil
250 ml stock (vegetable or beef)


Cut meat into cubes and fry in oil. Add the onions, bay leaves, allspice berries and cook until tender. Season with salt. Add the carrots, beans, peppers, and stock. Cook until the vegetables are tender. Add meat and a tin of tomatoes to the pot. Add extra water if needed. Season with salt, paprika, mixed herbs, and pepper, and simmer for about 30 minutes. Serve with buckwheat groats (kasha / kasza) or bread.


  • We often add a handful of wild mushrooms to the recipe.
  • If it’s a special occasion we add a few glugs of red wine to the pot during cooking.
  • Venison, wild boar, beef, or a mix of different meat can be used instead of pork.

Related content on Polish Poland: Bigos (a Polish cabbage and meat stew).

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