Polish Meat Stew: A Tender, Paprika-Scented Pork Gulasz

Polish meat stew, often called pork gulasz in home cooking, is a slow-simmered dish of tender pork with onions, paprika, marjoram, and a savory gravy. This version adds carrots and mushrooms for a hearty one-pot meal, though Polish family and regional versions vary in their choice of meat and seasonings.

Ingredients

2 lb (900 g) boneless pork shoulder, trimmed of excess surface fat and cut into 1¼-inch (3 cm) cubes
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper, plus more to taste
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
2 medium yellow onions, about 10½ oz (300 g), thinly sliced
2 medium carrots, about 7 oz (200 g), cut into ½-inch (1 cm) pieces
8 oz (225 g) cremini or white mushrooms, quartered
3 garlic cloves, about ½ oz (15 g), finely chopped
2 tbsp (16 g) all-purpose flour
1½ tbsp (10 g) sweet paprika
1 tsp (1 g) dried marjoram
2 tbsp (30 g) tomato paste
3 cups (720 ml) low-sodium beef or chicken broth
1 dried bay leaf, about 0.2 g
1 tbsp (15 ml) red wine vinegar or apple cider vinegar
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the pork. Pat the pork dry with paper towels; surface moisture makes browning harder. Season it with 1 teaspoon (6 g) of the salt and the black pepper. Set the meat near the stove while you slice the onions, cut the carrots and mushrooms, and measure the remaining ingredients. Keep the pieces fairly even so they become tender at about the same time.
Brown the meat in batches. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, arrange the pork in a single layer without crowding; work in two or three batches as needed. Brown the cubes for about 2–3 minutes per side, turning them as they color, for roughly 15 minutes total. Transfer each batch to a plate. A deep brown sear builds savory flavor, but the pork does not need to cook through at this stage.
Soften the vegetables and spices. Reduce the heat to medium. Add the onions, carrots, and mushrooms to the same pot, scraping up browned bits from the bottom. Cook for 6 minutes, stirring occasionally, until the onions begin to soften and the mushrooms release some of their moisture. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour, paprika, marjoram, and remaining ½ teaspoon (3 g) salt. Stir for about 1 minute, coating the vegetables and letting the spices warm without scorching.
Build the braising liquid. Mix in the tomato paste until it coats the vegetables, then pour in about ½ cup (120 ml) of the broth. Scrape the base of the pot with a wooden spoon to loosen the browned residue. Add the remaining broth and the bay leaf, then return the pork and any juices on its plate to the pot. The broth should come partway up the meat; it does not need to cover every piece. Bring the liquid just to a gentle simmer.
Simmer until tender. Cover the pot, reduce the heat to low, and simmer gently for 1 hour 45 minutes, stirring every 25–30 minutes so nothing catches on the bottom. Keep the liquid at a quiet bubble rather than a hard boil; vigorous boiling can make the meat cook unevenly and reduce the sauce too quickly. If the pot looks dry or the sauce becomes very thick before the pork is tender, add hot water or broth ¼ cup (60 ml) at a time. As the stew simmers, check a large pork cube with a food thermometer; USDA FSIS lists 145°F (63°C) plus a 3-minute rest as the safe minimum for whole cuts of pork. For stew, continue cooking until the pork is fork-tender as well as safely cooked.
Finish and season. Remove the bay leaf. Stir in the vinegar, then taste the gravy and add more salt or pepper if needed. If you prefer a thicker sauce, simmer uncovered for a few minutes, stirring gently; if it is too thick, loosen it with a splash of broth or water. Let the stew stand off the heat for 5 minutes before serving so the sauce settles and the pork can rest in the hot liquid.

Tips

Choose shoulder for a tender result. Pork shoulder has enough connective tissue to soften during a long braise. Lean pork loin is not a good direct substitute: it can become dry before the sauce develops the same body. If you do use loin, cut larger pieces and begin checking for tenderness much earlier.
Give the pork room to brown. Crowded meat steams instead of searing. If you are unsure whether the pot is large enough, brown one extra batch rather than piling the cubes on top of each other. The browned residue is useful flavor, so avoid washing or wiping out the pot between batches.
Use sweet paprika, not hot paprika, as the base. Sweet paprika gives the stew its gentle, warm color without making it spicy. Hungarian-style sweet paprika works well. If only smoked paprika is available, replace no more than half of the sweet paprika with it; a full swap gives the gravy a noticeably smoky flavor that is less typical of this mild version.
Adjust the sauce at the end. Broth salt levels differ, and reduction concentrates seasoning. Taste only after the meat is tender and the vinegar is added. The vinegar should brighten the rich gravy rather than make it taste distinctly sour, so add extra in small increments if you want more lift.

Serving Suggestions

Spoon the stew and plenty of gravy over boiled or mashed potatoes, buckwheat groats, egg noodles, or soft dumplings. These starchy sides catch the sauce and turn the pork into a filling main course. For a simple plate, add steamed green beans, braised red cabbage, or a crisp cucumber salad dressed with vinegar and dill. A slice of rye bread is useful for catching the last of the gravy.

Scatter parsley over the pot just before serving if you like a fresh, green contrast. The stew is rich, so a sharp or lightly dressed side balances it better than another creamy dish. For a family-style meal, serve the pot at the table with the chosen starch separately, letting everyone spoon on as much gravy as they prefer.

Variations

Polish gulasz has plenty of household variations, and this recipe is one practical version rather than a claim to a single definitive formula. For a more pronounced marjoram note, increase the dried marjoram to 1½ teaspoons (about 1.5 g). A small pinch of caraway can also be added with the paprika for an earthy flavor, though it changes the seasoning profile.

For a beef version, use 2 lb (900 g) beef chuck cut into similar cubes and follow the same method. Chuck may need an additional 15–30 minutes of simmering, so judge by tenderness rather than the clock; add a little broth if needed. You can also replace half the pork with beef, keeping the total meat amount at 2 lb (900 g), but expect the different cuts to soften at slightly different rates.

If mushrooms are unavailable or unwelcome, leave them out and add another carrot or onion instead; the stew will have a simpler, sweeter vegetable base. For a flour-free version, omit the flour and simmer the finished stew uncovered until the gravy reduces, or mash a few tender carrot pieces into the sauce. That makes the gravy less uniform and slightly less silky, but it still tastes full and savory.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing them in a shallow, covered container so they cool promptly. The stew keeps for 3–4 days in the refrigerator. The gravy may thicken as it chills, and a layer of fat can set on top; skim it off if you prefer a leaner sauce, or stir it back in while reheating.

To reheat a portion, warm it gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the gravy is too thick. You can also microwave it in a covered, microwave-safe dish, stirring partway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly warming and cooling the whole pot; reheat only what you plan to eat.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion. Thaw it in the refrigerator, then reheat it to 165°F (74°C). The texture of the mushrooms may soften slightly after freezing, but the gravy and pork generally reheat well.

Frequently Asked Questions

What does gulasz mean in Polish cooking?
Gulasz is the Polish word used for goulash-style stews, but the exact ingredients vary from home to home. A Polish pork gulasz commonly features braised meat, onions, paprika, and seasonings such as marjoram. It is not the same as one fixed recipe, and some versions use beef or other additions.

Can I make this stew in advance?
Yes. The flavor is often especially cohesive after a night in the refrigerator. Cool and refrigerate it within 2 hours, then reheat it gently to 165°F (74°C) before serving. If the gravy has become thick, stir in broth or water a little at a time until it reaches a spoonable consistency.

Why is my pork still tough after simmering?
It may simply need more time. Shoulder becomes tender as its connective tissue softens, and the timing can vary with the size of the cubes, the cut, and how gently the pot simmers. Keep the lid on, maintain a quiet simmer, and check again every 15 minutes. Add a little liquid if the bottom of the pot is getting dry.

Can I cook Polish meat stew in a slow cooker?
Yes. For the best flavor, brown the pork in a skillet and soften the vegetables with the flour and spices before transferring them to the slow cooker. Add the broth, tomato paste, and bay leaf, then cook until the pork is fork-tender, typically about 7–8 hours on low or 4–5 hours on high. Slow cookers vary, so use tenderness rather than the clock as your final guide.

How can I make the gravy thicker or thinner?
For thicker gravy, remove the lid near the end and simmer until some liquid evaporates, stirring to prevent sticking. You can also mash a few vegetables into the sauce. For thinner gravy, add broth or water in small splashes. Flour added late can clump, so mix any additional flour with cool water into a smooth slurry before stirring it into a simmering pot.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).