📍 Where this dish comes from: Kraków · Wawel Castle
Discover the history of this region →
Discover the history of this region →
Polish gulasz takes the same slow-braised beef and paprika base as Hungarian goulash but treats it more gently — less tomato, a bit more caraway, and a texture closer to a thick stew than a soup. It rewards a long, unhurried simmer.
What You’ll Need
Servings: 6 servings
Calories: 420kcal
Ingredients
- 2 lbs beef chuck cubed
- 3 tbsp oil
- 2 onions diced
- 2 bell peppers diced
- 3 cloves garlic minced
- 2 tbsp sweet paprika
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 tsp caraway seeds
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper. Heat oil in a large pot over medium-high heat and brown the beef in batches, 4–5 minutes per batch. Set aside.
- Add onions and bell peppers to the pot, cooking 6–8 minutes until softened.
- Add garlic and paprika, stirring 1 minute until fragrant.
- Stir in tomato paste, then add broth, caraway, and bay leaves.
- Return beef to the pot, bring to a simmer, and cover.
- Braise 1 hour 45 minutes to 2 hours until the beef is fork-tender.
- Remove bay leaves, season with salt and pepper, and serve hot.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 34g | Fat: 27g | Fiber: 2g
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Health Benefits
- Beef provides complete protein along with iron and zinc.
- Paprika adds antioxidant compounds along with its distinctive color and flavor.
- Bell peppers contribute a meaningful dose of vitamin C.
Pairs Well With
- Polish Buraczki, Braised Beetroot Side
- Polish Kapusta Zasmażana, Braised Cabbage