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1 lb (450 g) meat, like veal, beef, pork or mutton
3 tbsp flour
Soup vegetables (carrots, onion, leek, parsley, peas)
Dry herbs: bay leaf, oregano, thyme
Salt and pepper


1.   Clean the meat and chop into small pieces. Sprinkle with 1 tablespoon of flour and cook in 2 tablespoons of oil, along with the chopped onion, in a skillet until brown.

2.   Place the fried meat and onion into a pot and cook, covered, in a half cup (120 ml) of water.

3.   Dice the soup vegetables and add them along with herbs, salt, and pepper to the cooking meat after about 20 minutes. Stir occasionally and add water if too much evaporates.

4.   Add in the rest of the flour to thicken the stew and bring to a boil.

Serve with rice, groats, dumplings or potatoes.

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