Polish Beef Goulash with Carrot and Onion Recipe
Polish beef goulash is a bowl full of tender chunks of meat in a thick, dark sauce. In Poland it often lands on the Sunday table next to groats or potatoes – a bit like Hungarian goulash, but milder and more onion-forward.
This Polish-style beef goulash focuses on slow-cooked tenderness, a rich onion base and gentle spices, giving you a comforting, homely dish that’s perfect with groats or potatoes.
Chef's tips
Brown the meat well in batches – this step builds the deep flavour of the sauce. Don’t rush the simmering time; the longer, gentle cooking makes even tougher cuts of beef melt-in-your-mouth tender.
How to serve
Serve in deep bowls with buckwheat groats, mashed or boiled potatoes, or soft dumplings. Add a side of pickled cucumbers, beetroot salad or a simple cabbage slaw for acidity and crunch.
Ingredients
- beef for goulash (e.g. shoulder, beef neck) cut into cubes about 2×2 cm - 800 g
- onion large - 3 piece
- carrot medium - 2 piece
- garlic - 3 cloves
- flour for coating the meat - 1 tablespoon
- oil for frying - 3 tablespoons
- beef or vegetable stock can be from a cube, but homemade tastes better - 700 ml
- bay leaf - 3 piece
- allspice berries - 5 piece
- paprika - 2 teaspoons
- dried marjoram - 1 teaspoon
- tomato paste - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Pat the meat dry with paper towels so it isn’t wet. Transfer to a bowl, sprinkle with flour and gently mix so each piece is lightly coated.
- Peel the onion and cut into thin wedges or a chunky dice. Peel the carrots and slice into half-moons. Finely chop the garlic.
- Heat 2 tablespoons of oil over fairly high heat in a large heavy pot. Add the meat in batches (not all at once) and fry for 3–4 minutes on each side until browned. Transfer the browned pieces to a plate. Add the remaining oil if needed.
- Add the onion to the same pot. Fry for 5–7 minutes over medium heat, stirring often, until it softens and lightly browns at the edges.
- Add the garlic and fry for about 1 minute, until it becomes very fragrant.
- Sprinkle in the sweet paprika, stir quickly and after about 20–30 seconds pour in a little stock (about 100 ml) so the spices don’t burn.
- Return the browned meat and any juices from the plate to the pot. Add the carrot, bay leaves, allspice, marjoram and tomato paste.
- Pour in the rest of the stock so the meat is almost covered. Bring to a boil, then reduce the heat to low, cover with a lid and simmer for 1.5–2 hours, until the meat is very tender. Stir from time to time and add a little water if needed.
- Towards the end of cooking, remove the lid and cook for another 10–15 minutes uncovered so the sauce thickens slightly. Season to taste with salt and pepper.
- Serve the hot goulash with buckwheat groats, potatoes or dumplings, and with pickled cucumber or beetroot on the side.
Storage
Gulasz przechowuj w lodówce do 4 dni. Bardzo dobrze znosi mrożenie – do 3 miesięcy. Przy podgrzewaniu dodaj odrobinę wody i podgrzewaj na małym ogniu, mieszając.
