By eatmundo · August 4, 2026
🇵🇱Same ingredients, elsewhere in the world
12 matchesDishes from other countries' kitchens, made from the same core ingredients as Polish Beef Goulash. The percentage is the share of ingredients the two recipes have in common.
AzuIn Russia · same ingredients· Same technique59%
Carne DeshebradaIn Mexico · same ingredients57%
Patlıcan Kebabı (Eggplant and Meatball Kebab)In Türkiye · same ingredients56%
A deeply savory, slow-cooked Polish beef stew that defines comfort food. Tender pieces of brisket are simmered in a rich, paprika-infused sauce until they melt in your mouth.
According to eatmundo's ingredient comparison, the closest dish to Polish Beef Goulash from another cuisine is Azu (Russia): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 800g of beef brisket into 3cm cubes, ensuring you remove any overly tough silverskin.
- 2
Heat 1 tbsp of lard in a heavy pot and brown the beef in batches over high heat until well-seared.
- 3
Remove the meat, then add the remaining lard and 3 chopped onions to the pot, sautéing until soft.
- 4
Stir in 2 tbsp of sweet paprika and 2 tbsp of tomato paste for 1 minute until fragrant.
- 5
Return the beef to the pot, add 4 minced garlic cloves, 500ml beef stock, salt, and pepper.
- 6
Cover and simmer on low heat for 2 hours, stirring occasionally, until the beef is fork-tender. If the liquid drops well below the level of the meat during simmering, add 100 ml hot water. If the beef is not yet fork-tender after 2 hours, simmer covered for 30 minutes more.
- 7
If the sauce is too thin, remove the lid for the final 10 minutes to allow reduction.
- 8
Serve hot, ideally with kopytka (potato dumplings) or thick slices of dark rye bread.
Frequently Asked Questions
What is Beef Goulash?
Beef Goulash is a Polish meat stew prepared with beef brisket, onions, garlic, tomato paste, and sweet paprika. It is typically served as a hearty main course accompanied by kopytka (potato dumplings) or dark rye bread.
What is the best cut of beef?
Beef brisket (mostek) or shoulder (łopatka) are ideal because they require slow cooking and break down into tenderness.
Can I use hot paprika?
Yes, if you enjoy spice, replace half of the sweet paprika with hot paprika for a classic heat.
Is it better the next day?
Absolutely; like many stews, the flavors meld and deepen after resting in the refrigerator overnight.
How can I thicken the sauce?
If needed, add a slurry of 1 tbsp flour mixed with cold water during the last 5 minutes of cooking.
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