What is the difference between Hungarian goulash and Polish goulash?

Hungarian goulash typically has more liquid and is more soup-like, while Polish goulash tends to be thicker.

Which type of meat should I use for goulash?

Pork is most traditional and I generally use pork shoulder. But I have also tested this recipe with beef chuck and it works well.

Is there a good substitute for red wine?

Instead of red wine, you can just use additional broth or even water.

Can I leave out the mushrooms?

Yes, you can leave out the mushrooms without making any other changes to the recipe. Although, if you like, you could add additional vegetables, such as carrots or more bell peppers.

What should I serve with Polish goulash?

My favorite way to eat this goulash is to spoon it over crispy potato pancakes just like my housemates from Poland always served it. But if you're not in the mood to peel and grate potatoes, you can try it with mashed potatoes or even baked potatoes.

Polish Goulash - Whisked Away Kitchen

Name: Polish Goulash Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: polish
Ingredients: 4 ounces (110 grams) thick-cut bacon, chopped; 2.5-3 pounds (1-1.4 kg) pork shoulder; 1 tablespoon vegetable oil; 1 large yellow onion, diced; 2 bell peppers, sliced (I like to use one red and one orange); 8 ounces (225 grams) button mushrooms, sliced; 2 tablespoons tomato paste; 2 tablespoons paprika (I use 1 tbsp sweet and 1 tbsp smoked); 1/2 teaspoon cayenne; 1/4 teaspoon ground allspice; 1/2 cup (120 ml) dry red wine; 1 cup (240 ml) chicken broth; 1 tablespoon cornstarch; kosher salt to taste; sour cream for serving

Ingredients

4 ounces (110 grams) thick-cut bacon, chopped
2.5–3 pounds (1–1.4 kg) pork shoulder
1 tablespoon vegetable oil
1 large yellow onion, diced
2 bell peppers, sliced (I like to use one red and one orange)
8 ounces (225 grams) button mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons paprika (I use 1 tbsp sweet and 1 tbsp smoked)
½ teaspoon cayenne
¼ teaspoon ground allspice
½ cup (120 ml) dry red wine
1 cup (240 ml) chicken broth
1 tablespoon cornstarch
kosher salt to taste
sour cream for serving

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Instructions

Cook the chopped bacon in a large dutch oven over medium heat until slightly crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate and set aside.
Trim the pork of excess fat and cut into 2 inch (5 cm) cubes. Generously season with salt.
Add the vegetable oil to the pot with the rendered bacon fat. Increase the heat to medium-high. Working in batches, brown the meat on all sides (about 5-7 minutes). Transfer to a plate and set aside.
Add the onion, bell peppers and mushrooms to the pot. Season with salt. Cook for 10-12 minutes over medium heat, stirring occasionally, until almost no liquid remains in the pot.
Stir in the tomato paste, paprika, allspice and cayenne and cook for 2 minutes.
Pour in the red wine and cook several minutes more, using a spatula to scrape up the brown bits on the bottom of the pan.
Return the bacon and pork to the pot.
Add 1 cup of chicken broth. Bring the stew to a slight boil, reduce heat and cover. Simmer for 2 hours or until the meat is very tender. If the stew looks like it’s getting too thick, you can add additional broth or water.
Mix together the cornstarch with two tablespoons of water in a small bowl. Stir until smooth.
Stir the cornstarch mixture into the stew. Simmer uncovered for an additional 10 minutes or until the stew has thickened.
Serve with sour cream and enjoy!

Notes

Storage: Leftover goulash can be stored in an airtight container in the fridge for 3-4 days.