Polish Beef Goulash with Paprika and Onions

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Polish goulash is a hearty paprika-spiced beef stew made with sweet Hungarian paprika, plenty of soft onions, and a butter-and-flour roux to thicken the savory sauce. Unlike Hungarian goulash, the Polish version is typically served over boiled potatoes or kluski noodles rather than as a soup. It is everyday comfort food found in homes and milk bars across Poland.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 21 gFat
• 8 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 520 mgSodium
• 780 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 42 mgVitamin C
• 1850 mcgVitamin A

Ingredients

For the stew

• 1.5 lb beef chuck, trimmed and cut into 1-inch cubes
• 2 large yellow onions, finely diced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried marjoram
• 1 cup beef broth
• 1 tablespoon neutral oil

For the roux and finishing

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon caraway seeds (optional)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley

Directions

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and brown the beef in batches, about 2 minutes per side; transfer to a plate.
2. Reduce heat to medium, add the diced onions to the pot, and cook slowly for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant.
3. Off the heat, sprinkle the sweet and smoked paprika over the onions and stir for 15 seconds to bloom the spices without burning them. Add the tomato paste and stir to coat.
4. Return the beef and any juices to the pot along with the diced bell pepper, bay leaf, marjoram, and beef broth. Bring to a gentle simmer, cover, and cook for 60 minutes, or until the beef is fork-tender.
5. In a small skillet, melt the butter over medium heat, whisk in the flour, and cook for 2 minutes to form a light roux. Stir the roux into the stew and simmer uncovered for 5 to 8 minutes until the sauce thickens to a glossy coating consistency.
6. Season with salt, pepper, and caraway seeds if using. Remove the bay leaf, sprinkle with parsley, and serve hot over buttered boiled potatoes or kluski egg noodles.

Cook’s Notes

• Always bloom paprika off the heat; direct high heat turns it bitter and ruins the color of the stew.
• For deeper flavor, marinate the beef cubes in a splash of vinegar and crushed garlic for 1 hour before browning.
• If the sauce gets too thick, loosen it with a splash of warm broth; if too thin, simmer uncovered a few extra minutes before adding the roux.
• Traditional Polish goulash is often served with simple boiled potatoes tossed with butter and dill, or with soft kluski dumplings.
• A dollop of sour cream stirred in at the end adds the tangy richness you will find in many milk-bar versions in Warsaw.

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