Stews are one of the most popular dishes in Poland and most often use pork. However, veal is also a popular meat in this dish. It is a delicate and lean meat, aromatic and juicy. The method of preparing this dish is time-consuming, but simple, and the taste will reward every minute of waiting 🙂


500 g of veal for stew
2 medium onions, sliced
250 ml of dry red wine
2 cups of hot broth
½ cup of boiling water
3 tablespoons of sweet pepper
1 tablespoon of sweet smoked paprika
5 cloves of garlic, chopped
1 chilli pepper, chopped (can be omitted if you don’t want spicy stew)
1 teaspoon of freshly ground pepper
1 teaspoon of thyme
1 teaspoon of savory spice
4 allspice balls
2 bay leaves
½ teaspoon of salt
olive oil for frying
3 colored bell peppers (green, red, yellow), cleaned of the nests and diced
a teaspoon of flour


Preheat olive oil in a pan. Add the meat in batches and fry it on each side until golden brown. Transfer to the pot for cooking the stew. Using the same olive oil (or you can add some oil), fry the onion until golden brown. At the end of frying, add the garlic and chili. Stir and sauté together for 30 seconds. Transfer them to the pot. Reduce the heat under the pan and add-in sweet ground pepper and sweet smoked ground pepper. Sauté together for about a minute, but be careful not to overcook. Pour-in the wine to collect the flavors from the pan, mix and pour into a pot with meat and onion. Now add allspice, bay leaves, salt, savory spice, thyme and pepper to the pot. Pour the broth and boiling water over the meat. Stir and bring to a boil. Pour 5 tablespoons of the stock into a glass, allow to cool and set aside, this stock will be used to thicken the sauce. Cook the goulash over low heat for 1½ hours, until the meat is tender (sometimes the meat can be up to 2 hours). After this time, add the colorful bell peppers, slightly increase the heat and cook for 15 minutes. Mix the flour and cooled broth in a glass and add to the stew to thicken it. Mix everything up. Season the stew with salt and pepper to taste (you can also use the recipe’s spices) and mix. Finished 🙂


allspice, bay leaf, bell pepper, bulion, chili pepper, flour, garlic, goulash, olive oil, onion, pepper, salt, thyme, veal, water, wine

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