gulaszy

Gulasz is a meat stew central to Polish and Central European cuisine, derived from the Hungarian gulyás. In Polish grammar, gulaszy is the genitive plural form of gulasz, used to indicate “of gulasze” or in phrases that require the genitive case. The dish typically features chunks of beef or pork slow-cooked with onions, paprika and stock, producing a hearty, deeply flavored sauce. Variants may include tomatoes or pepper, and the level of thickening varies by recipe.

Common ingredients include meat, onions, sweet or hot paprika, garlic, and carrots, with potatoes or other root vegetables added in many home versions. Spices such as marjoram, bay leaves, salt and pepper are often used, and some preparations finish with a small amount of sour cream or a flour-based roux to achieve a richer texture. The meat is usually browned first, then simmered slowly in liquid until tender, allowing the flavors to meld.

Variants of gulasz appear across Poland and neighboring regions. Common forms include gulasz wołowy (beef gulasz), gulasz wieprzowy (pork gulasz), and gulasz z dziczyzny (game meat gulasz). It is commonly served with potatoes, kluski (dumplings), or bread, and in some kitchens with noodles or rice. In Poland, the dish is often prepared as a robust weekday meal and can range from a thick stew to a more soup-like version, depending on regional tastes and family tradition.

Culinary notes: while the Hungarian gulyásleves is a soup, the Polish gulasz typically emphasizes a thicker sauce and heartier accompaniment, reflecting local adaptations of the broader goulash family.