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Polish Pork Goulash

Polish Pork Goulash 

4 lbs. pork butt roast, trimmed and cut into 1” cubes

1 cup flour

Kosher salt

Fresh ground black pepper

6 tablespoons olive oil

1 large onion, sliced

3 bell peppers, green, red and yellow, cut into strips

4 cloves garlic, minced

4 cups chicken stock or broth

6 oz. can tomato paste

3 tablespoons paprika

½ teaspoon black pepper

6 whole allspice

1/3 cup cold water

3 tablespoons cornstarch or flour

Wide egg noodles, cooked, for serving 

In a pie plate or large dish add flour and season generously with salt and pepper.  Dredge pork cubes in flour.  In a large skillet, heat olive oil over medium-high heat.  Brown pork, on all sides, in batches (don’t over crowd the pan).  Using a slotted spoon, remove pork to a large slow cooker.  Pour a little of the chicken stock into the skillet, and using a wooden spoon, scrape up the brown bits in the bottom of the pan and stir.  Add in the onion and peppers, stir and cook 4-5 minutes.  Add in garlic, and cook another 1 minute, then add all to the slow cooker. Add in chicken stock or broth, tomato paste, paprika, pepper, and allspice to slow cooker and stir.  Cover and cook on low 5-6 hours.  In a small bowl, blend together cold water and cornstarch or flour.  Add to slow cooker and stir.  Simmer 30 minutes and serve over cooked egg noodles.

 

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