🇵🇱 Poland · Food
Pork Goulash (Sos Wieprzowy)
By eatmundo · August 4, 2026
🇵🇱 PLAI-generated imageA 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.
Ingredients
check them off as you prepareHow 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.
🇵🇱 PLAI-generated imageMundo Match
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