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Poland · Food

Pork Goulash (Sos Wieprzowy)

90 min
540 kcal
4 servings

By eatmundo · August 4, 2026

Pork Goulash (Sos Wieprzowy)🇵🇱AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Pork Goulash (Sos Wieprzowy). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 4 matches

A velvety, deeply savory Polish pork stew often served over potato pancakes or buckwheat. It relies on the sweetness of slow-cooked onions and the earthy aroma of dried marjoram.

According to eatmundo's ingredient comparison, the closest dish to Pork Goulash from another cuisine is Puerco en Salsa Verde (Mexico): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut 800g pork into 2cm cubes, patting them dry to ensure a good sear.

  • 2

    Heat 2 tbsp lard in a heavy-bottomed pot over medium-high heat until it shimmers.

  • 3

    Sear the pork in batches until browned on all sides, then remove and set aside.

  • 4

    Sauté 2 diced onions in the same pot until translucent and golden, about 8 minutes.

  • 5

    Stir in 3 minced garlic cloves and 1 tbsp sweet paprika, cooking for 30 seconds until fragrant.

  • 6

    Return the meat to the pot and pour in 500ml beef broth, bringing to a gentle simmer.

  • 7

    Cover and cook on low for 60 minutes until the meat is fork-tender.

  • 8

    Stir in 1 tsp marjoram and 1 tsp salt, simmer uncovered for 10 minutes to thicken the sauce.

Frequently Asked Questions

What is Pork Goulash?

Pork Goulash, or sos wieprzowy, is a Polish meat stew made primarily from pork shoulder, onions, and sweet paprika simmered in beef broth. It is typically served as a hearty main course alongside potatoes, kopytka, or buckwheat.

What is the secret to a thick sauce?

Do not add flour; the sauce thickens naturally from the breakdown of the onions and the pork collagen.

Can I use vegetable oil instead of lard?

You can, but lard provides an authentic, traditional flavor profile that defines Polish stews.

What should the meat texture be?

The meat should be melt-in-your-mouth tender, falling apart when pressed with a fork.

Is marjoram necessary?

Yes, marjoram is the defining herb for this dish; do not substitute with oregano if possible.

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