---
title: Gulasz Wieprzowy (Polish Pork Goulash with Buckwheat)
servings: 4
prep time: 15 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/gulasz-wieprzowy-pork-goulash-buckwheat
---

Gather @pork chop{600%g}, @sweet paprika{2%tbsp}, @caraway seed{1%tsp}, @bay leaf{2%leaf}, @olive oil{2%tbsp} and @black pepper{}.

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. ~{6%minutes}

Add the @onion{2} to the pot and cook until softened, about 5 minutes. ~{5%minutes}

Stir in the @garlic{3%clove}, @bell pepper{2}, paprika and caraway and cook until fragrant, about 2 minutes. ~{2%minutes}

Return the pork to the pot with the @tomato paste{2%tbsp}, @canned tomato{1%can}, bay leaves and @beef stock{400%ml}; stir to combine.

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

Meanwhile, toast the @buckwheat groats{200%g} in a dry saucepan for 2 minutes, then add the @vegetable stock{400%ml}, cover, and simmer until tender and the liquid is absorbed, about 12 minutes. ~{12%minutes}

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

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