Gulasz Wieprzowy (Polish Pork Goulash with Buckwheat)

Method

1. 1

   Season the pork cubes with salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the meat in batches, about 6 minutes; set aside.

   💡 Crowding the pot steams the meat gray instead of browning it — work in batches.

2. 2

   Add the onion to the pot and cook until softened, about 5 minutes.

3. 3

   Stir in the garlic, bell pepper, paprika and caraway and cook until fragrant, about 2 minutes.

4. 4

   Return the pork to the pot with the tomato paste, canned tomato, bay leaves and beef stock; stir to combine.

5. 5

   Cover and simmer gently, stirring occasionally, until the pork is fork-tender, about 35 minutes.

6. 6

   Meanwhile, toast the buckwheat groats in a dry saucepan for 2 minutes, then add the vegetable stock, cover, and simmer until tender and the liquid is absorbed, about 12 minutes.

7. 7

   Uncover the goulash for the last 10 minutes if it looks thin, to let it reduce to a thick stew.

8. 8

   Discard the bay leaves, season to taste, and serve the goulash ladled over the buckwheat.