Gulasz Wieprzowy

Name: Gulasz Wieprzowy
Prep time: 20 min
Cook time: 1 h 52 min
Total time: 2 h 12 min
Cuisine: Polish
Ingredients: 800 g Pork shoulder, cut into 3 cm cubes; 200 g Red bell pepper, diced; 120 g Carrot, diced; 160 g Onion, diced; 12 g Garlic, minced; 40 g Lard; 500 ml Meat broth; 40 g Tomato paste; 10 g Sweet paprika; 2 Bay leaf; 4 Allspice berry; ¼ tsp Chili powder; 8 g Salt; 2 g Black pepper, ground

Gulasz Wieprzowy · ready in 2 h 12 min · 4 servings · 637 kcal per serving · medium · 14 ingredients

A homely Polish pork stew built on lard, sweet paprika, and slow-simmered pork shoulder, with a thick red sauce perfect for a main meal.

Prep: 20 min
Cook: 1 h 52 min
Total: 2 h 12 min
Serves: 4
kcal: 637
Difficulty: medium

Polish Main dishes Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gPork shoulder, cut into 3 cm cubes
200 gRed bell pepper, diced
120 gCarrot, diced
160 gOnion, diced
12 gGarlic, minced
40 gLard
500 mlMeat broth
40 gTomato paste
10 gSweet paprika
2Bay leaf
4Allspice berry
¼ tspChili powder (optional)
8 gSalt
2 gBlack pepper, ground

Equipment

stovetop, cutting board, chef's knife, mixing bowl, heavy pot, lid, wooden spoon, kitchen scale, measuring spoon, ladle, serving bowl

Instructions

Prepare Workstation
Gather ingredients and set out a cutting board, knife, bowls, heavy pot, lid, wooden spoon, scale, measuring spoon, and ladle. · 10 min
What to look for: All ingredients and tools are within reach.
Cut Pork
Cut pork shoulder into 3 cm cubes, pat dry, and season lightly with salt and black pepper before browning. · 8 min
What to look for: Pork pieces are even, dry on the surface, and lightly seasoned.
Brown Meat
Heat lard in a heavy pot, then brown pork in 2 batches until deep golden on the edges; transfer each batch to a bowl. · 12 min
When it is done: Not ready to eat; browned only and will finish during simmering.
Soften Vegetables
Add onion, carrot, and red bell pepper to the same pot; sauté until softened and lightly glossy, scraping up browned bits. · 8 min
What to look for: Onion is translucent and the pepper begins to soften.
Bloom Paprika
Add garlic, sweet paprika, chili powder, and tomato paste; stir for 1 minute so the paprika blooms without scorching. · 2 min
What to look for: Mixture turns brick red and smells sweetly aromatic, not burnt.
Simmer Covered
Return pork and juices to the pot, pour in meat broth, add bay leaf and allspice, cover, and simmer gently for 75 minutes. · 1 h 15 min
When it is done: Pork should be fork-tender and safely above 63°C/145°F at the center.
Reduce Sauce
Uncover the pot, simmer for 10-15 minutes to reduce the sauce, then adjust with salt and black pepper. · 15 min
What to look for: Sauce thickens enough to coat the spoon and cling to the pork.
Serve Hot
Serve the goulash hot with plenty of thick paprika sauce spooned over each portion. · 2 min
What to look for: Each serving is glossy, red-brown, and generously coated with sauce.

Nutrition (per serving)

kcal	637
Protein	38 g
Carbohydrates	15 g
of which sugars	7 g
Fat	47 g
of which saturated	17 g
Fibre	4 g
Sodium	1376 mg

Nutri-ScoreC

Allergens

None of the 14 major allergens, per our data.

Ingredient substitutions

Red bell pepper

Carrot: Use only if needed; the sauce becomes sweeter and less peppery.

Carrot

Red bell pepper: Adds more pepper flavor and less earthy sweetness.

Onion

Garlic: Use sparingly; garlic is sharper and cannot fully replace onion sweetness.

Garlic

Onion: Use extra onion if garlic is unavailable; the result is milder.

Lard

Sunflower oil: Traditional flavor is deeper with lard, but sunflower oil will brown the meat.

Meat broth

Water: Use water only if broth is unavailable; season more carefully at the end.