POLISH POTATO PANCAKES RECIPE RECIPES

Name: Polish Goulash (Pork Stew) with Mushrooms
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Cuisine: Polish
Ingredients: 2-2.2 lb (900 g -1 kg) pork shoulder, loin, leg/ham; 1 medium yellow onion (roughly 0.35 lb, 160 g); 2 garlic cloves; 2 tbsp lard, can sub with canola or olive oil; 2 pinches of salt; 2 pinches ground black pepper; 7 oz (200 g) smoked bacon; 3 all-spice berries; 2 bay leaves; 1 tsp smoked paprika powder; ½ tsp spicy paprika powder, or chili powder; ½ tsp dried marjoram; 2 cups (470-500 ml) beer (ale, lager, hard cider); 1 cup (235-250 ml) chicken or vegetable stock, unsalted; 1-2 carrots; 200 g fresh wild mushrooms, can sub with chestnut / white mushrooms; 3 tbsp tomato concentrate; 1 tbsp butter; 1 tbsp potato flour, can sub with all-purpose flour; 1 tbsp all-purpose flour

AUTHENTIC POLISH GOULASH (PORK STEW) [RECIPE!] | POLONIST

Authentic Polish Goulash (Pork Stew) [RECIPE!] | Polonist image

Provided by Polonist

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 20

Ingredients

2-2.2 lb (900 g -1 kg) pork shoulder, loin, leg/ham
1 medium yellow onion (roughly 0.35 lb, 160 g)
2 garlic cloves
2 tbsp lard, can sub with canola or olive oil
2 pinches of salt
2 pinches ground black pepper
7 oz (200 g) smoked bacon
3 all-spice berries
2 bay leaves
1 tsp smoked paprika powder
½ tsp spicy paprika powder, or chili powder
½ tsp dried marjoram
2 cups (470-500 ml) beer (ale, lager, hard cider)
1 cup (235-250 ml) chicken or vegetable stock, unsalted
1-2 carrots
200 g fresh wild mushrooms, can sub with chestnut / white mushrooms
3 tbsp tomato concentrate
1 tbsp butter
1 tbsp potato flour, can sub with all-purpose flour
1 tbsp all-purpose flour

Steps:

Cut the meat into chunks, roughly 0.6-0.7 inch (1.5-1.8 cm) cubes.
Peel the onion and dice it finely. Peel the garlic cloves, chop them roughly.
Drop two tablespoons of lard into a deep skillet/frying pan, and melt it on a medium heat.
Add diced onions and fry for 5-7 minutes until it turns translucent, stirring from time to time.
Add in the garlic and the meat, season it generously with salt and ground black pepper. Fry on a high heat until every piece turns golden - don’t worry about the meat still being raw inside, it will cook through later on.
Move the contents of the skillet into a casserole dish (if choosing to continue in the oven) or into a wide cooking pot (if continuing on the stove) - but don’t wash the skillet/frying pan just yet!
Slice the bacon into small pieces and drop them into the skillet/frying pan. Add in all-spice berries, bay leaves, smoked paprika, spicy paprika and dried marjoram. Fry for a few minutes, stirring continuously, until bacon renders some of its fat and starts to turn golden.
Pour the beer into the skillet, turn up the heat and bring it to a near-boil. Then, transfer the contents of the skillet into the casserole dish.
Pour the chicken stock in and cover the dish with a lid. Cook on the stove for 1,5 hours on a medium-low, or place in the oven, preheated to 320°F (160°C).
When the time is up, peel the carrots and slice them into rounds or half-moons. Slice the mushrooms as well, and set them aside.
Take the casserole dish out of the oven and carefully remove the lid. Drop in the carrots, sliced mushrooms, tomato concentrate and butter. Stir everything together, cover the dish with the lid and return it into the oven (or place back on the stove).
Continue cooking/baking for an additional hour, until the meat turns tender.
To thicken the goulash, sift both flours directly into the casserole dish, stir it in and bring to boil.
Before serving, have a taste - season with more salt if necessary.
Serve hot with sides of your choice (see suggestions in the post above).

Nutrition Facts : Calories 576 calories, CarbohydrateContent 52 grams carbohydrates, CholesterolContent 91 milligrams cholesterol, FatContent 27 grams fat, FiberContent 4 grams fiber, ProteinContent 30 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 1078 grams sodium, SugarContent 8 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 17 grams unsaturated fat

AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI ...

Authentic Polish Pierogi with Potatoes and Cheese (Pierogi ... image

These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.

Provided by Edyta

Categories Dinner

Total Time 150 minutes

Prep Time 120 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 18

Ingredients

5 Potatoes (yellow, medium or 3 large russet potatoes )
8 oz Farmer cheese
1 tablespoon Blue cheese ((optional))
2 tablespoon Cheddar cheese ((optional))
1 Onion (sweet, yellow, large, chopped)
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1 tablespoon Oil (or ghee for onion)
Kosher salt and freshly ground black pepper to taste
3 cups Whole purpose flour
1/2 cup Milk (2%, warm)
1/2 to 3/4 cup Warm water ((depending on how much your flour soaks))
1 tablespoon Butter (melted, unsalted)
A little bit of kosher salt
1 Onion (large, yellow, chopped)
3 slabs Bacon (chopped (optional))
1/2 cup Sour cream
2 tablespoon Oil (or ghee for frying)

Steps:

For the filling:
For the dough:
For the toppings:

Nutrition Facts : Calories 411 kcal, CarbohydrateContent 56 g, ProteinContent 14 g, FatContent 14 g, SaturatedFatContent 5 g, CholesterolContent 26 mg, SodiumContent 197 mg, FiberContent 5 g, SugarContent 2 g, ServingSize 1 serving

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AUTHENTIC POLISH GOULASH (PORK STEW) [RECIPE!] | POLONIST

From polonist.com
Reviews 4.9
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Cuisine Polish
Calories 576 calories per serving

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