Grandma's Polish Beef Goulash Recipe Will Warm You Up (7 Ingredients) by Donna John

My grandma was Polish. Though we didn't call her babcia (grandma), the woman knew her way around a kitchen. My grandma didn't make too many Polish dishes later in life, but she often told us about the dishes she grew up eating as a child, which spurred my interest in Polish cuisine. This authentic Polish beef goulash recipe was on the dinner menu recently, and it was rich, hearty, simple yet satisfying.

Photo credits (all photos): Donna John

This authentic Polish beef goulash, also called gulasz (stew), has just a handful of ingredients and cooks the old-fashioned way – simmering on the stovetop. Here is your shopping list if you want to try this high-protein Polish goulash: beef stew meat, flour, onion, butter, garlic, mustard and broth or water.

This rich beef stew-like dish is traditionally served with potatoes, potato pancakes, Polish dumplings or bread. I served mine for dinner with dilled new potatoes and a salad. My husband has requested it be served with egg noodles next time.

Cuisine: Polish
Prep Time: 10 minutes
Cook Time: 1 1/2 to 2 1/2 hours
Total Time: 2 1/2 hours (approximately)
Servings: 6

Ingredients

• 1 1/2 pounds beef stew meat, cut into bite-sized pieces
• 2 tablespoons flour (or gluten-free flour)
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon mustard
• 14 ounces (1 can) beef broth or chicken broth (or water)

Here's how to make it: 

1. Season the beef with salt and pepper. Cover and refrigerate if you have time. (Instead of stew meat, you can buy a chuck roast and cut it up yourself.)
   
2. Melt the butter in a soup pot. Add the onion, season with salt and pepper, and cook until it softens and begins to brown.
   
3. Coat the meat in the flour. Add the meat and cook, stirring often, about 3 to 4 minutes. (I struggled with not browning my stew meat first. The next time I make this recipe, I will brown the stew meat first, remove it from the pan, then cook the onions.)
   
4. Add the garlic, mustard and about half the can of broth. Bring to a simmer. (Broth adds more flavor to the dish than water. If using broth, have a whole 14-ounce can on hand. If you want a thicker goulash, add half of the can (1 cup). If you want a soupier goulash, add the whole can, 2 cups. Use whatever mustard you enjoy. I used a German mustard, but Dijon mustard, whole-grain mustard, brown mustard or even yellow mustard would work.)
   
5. Reduce the heat and gently cook on low heat, stirring often, about 1 to 2 hours or until the meat is tender. As you check and stir the meat, add more broth, if necessary.
   
6. Serve with potatoes, egg noodles, dumplings or bread. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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