Pork Neck Goulash with Onion and Peppers Recipe
Pork neck goulash with onion and peppers is one of those dishes that smell like home and slow cooking. The meat becomes tender and juicy, and the sauce thick and aromatic. It’s a Polish version of goulash, a bit lighter than the Hungarian one but just as warming – perfect for cooler days.
Pork neck goulash with onion and peppers is the essence of slow, home-style cooking – the meat simmers in the sauce for a long time until it turns tender and almost falls apart under the fork. Peppers and onions add sweetness, while garlic and spices bring a spicy depth, making the sauce thick, aromatic and perfect for clinging to potatoes or groats. It’s a lighter than Hungarian yet still very hearty version of goulash, tailored to Polish tastes.
Chef's tips
Cut the pork neck into even pieces and brown them thoroughly in batches in well-heated fat – if you throw everything in at once, the meat will release water and start to stew instead of fry. Fry the onion until soft and lightly browned, as it will largely thicken the sauce without the need to add extra flour. Goulash needs time – let it gently bubble over low heat for at least 1.5 hours, stirring occasionally and adding a little stock if needed.
How to serve
Serve the goulash very hot with mashed potatoes, buckwheat groats or Silesian dumplings – it’s perfect for a Sunday family dinner. A simple salad of sauerkraut or pickled cucumbers is a great side that cuts through the rich, meaty character of the dish. To drink, you can serve dark beer, tea with lemon or apple compote – just like at a big autumn lunch after a long walk.
Ingredients
- boneless pork neck cut into cubes about 2 cm - 800 g
- onion large - 2 piece
- bell pepper - 1 piece
- garlic - 3 cloves
- vegetable or meat stock - 600 ml
- tomato paste - 2 tablespoons
- flour for coating the meat - 1 tablespoon
- oil - 2 tablespoons
- sweet paprika - 2 teaspoons
- hot paprika or less, to taste - 0.5 teaspoons
- bay leaf - 2 piece
- allspice berries - 4 piece
- salt to taste
- black pepper to taste
Preparation
- Cut the pork neck into cubes about 2 cm. Pat the meat dry with a paper towel so it browns well.
- Season the meat with salt and pepper, sprinkle with flour and mix thoroughly so each piece is lightly coated.
- Peel the onions and slice into half-moons or thick cubes. Wash the peppers, remove the cores and slice into strips. Peel and finely chop the garlic.
- Heat the oil over fairly high heat in a large pot or deep frying pan. Add some of the meat (not all at once) and fry for 4–5 minutes until browned on all sides. Brown the meat in batches, transferring it to a bowl.
- In the same pot add the onion. Fry over medium heat for 5–7 minutes until it softens and lightly browns. If needed, add a little more fat.
- Add the garlic and fry for about 30 seconds until fragrant.
- Add the sweet and hot paprika, stirring quickly so the spices combine with the fat but do not burn.
- Return the browned meat along with any juices to the pot. Add the bay leaves and allspice berries.
- Pour in enough stock to almost cover the meat. Add the tomato paste and stir.
- Bring to a boil, then reduce the heat to low, cover the pot and simmer for 45–60 minutes until the meat is tender. Stir from time to time and add a little water if needed.
- After about 40 minutes of simmering add the sliced peppers and cook for another 15–20 minutes until the peppers are soft but not falling apart.
- Finally, season the goulash with salt and pepper. If the sauce is too thin, cook for a few minutes uncovered until it thickens.
- Serve hot with potatoes, groats or dumplings.
Storage
Store cooled goulash in an airtight container in the fridge for up to 3 days, or freeze for up to several weeks. Reheat gently over low heat, adding a splash of water or stock if the sauce has thickened too much.
