Polish Pork Goulash (pepper Stew) Slow Cooker Recipe

There’s nothing like a warming goulash. My old boss (from Bavaria) used to make the most amazing goulash, and I was reminded of this when I took a recent trip to Poland. I searched and searched for the right kind of recipe, but came up with very little. So, I went back to the drawing board and have created, what I think is a really easy to make wonderful and simple pork goulash.

If you don't fancy the steps, I've created a handy video to help out :)

Ingredients

• 100g (3 ⅓ ounces) mushrooms (button, closed cup or chestnut mushrooms)
• A tin of plum tomatoes (or chopped)
• 1/4 tube of tomato puree
• 2 level teaspoons of chopped garlic (around 3-4 cloves)
• 2 large onions (3 medium or 4 small)
• Handful of plain flour in a small bowl (heavily seasoned with salt and pepper)
• 200ml pork, beef or vegetable stock
• 2 rashers of fatty/streaky bacon.
• A few tablespoons of oil
• 2 heaped teaspoons sweet paprika 1 heaped teaspoon smoked paprika (sweet is fine if you don’t have both)
• 2 large red peppers
• 1 bay leaf
• 500-700g (1lb - 1 1/2lb) pork loin, leg or cheek (any slow cook cut)

Dice the onion, garlic, slice the mushrooms, roughly slice the peppers. Cube the pork and dice the bacon.

Toss the cubes of pork in the seasoned flour to give them a good coating.

Add some oil to a large saucepan and get it to a high temperature. Add the floured pork and cook until brown. Remove the pork and set aside.

Scrape/clean the pan if needed and add a little oil. Pop the fatty rashers of bacon in the pan and fry them down to release the fats. When they’ve started to go crispy, add the diced onion and after a few minutes add the garlic. Fry until golden brown. Add the paprika,bay leaf and cook for a further few minutes.

Add the tomato puree, peppers, stock, tomatoes and mushrooms. Also add the browned pork. Bring to the boil while occasionally stirring and then add everything to the slow cooker.

Once you've added the mix to your slow cooker, give the mix a good stir and set the temperature to low. Cook for around 4 hours (or until pork is tender and falls apart).

Serve with rice, mash potato or ideally a polish potato cake (like a giant hash brown). Add some sour cream to the goulash when serving.

Enjoy!