Polish Goulash (Pork Stew) with Mushrooms

Ingredients

• 2-2.2 lb (900 g -1 kg) pork shoulder, loin, leg/ham
• 1 medium yellow onion (roughly 0.35 lb, 160 g)
• 2 garlic cloves
• 2 tbsp lard, can sub with canola or olive oil
• 2 pinches of salt
• 2 pinches ground black pepper
• 7 oz (200 g) smoked bacon
• 3 all-spice berries
• 2 bay leaves
• 1 tsp smoked paprika powder
• 1/2 tsp spicy paprika powder, or chili powder
• 1/2 tsp dried marjoram
• 2 cups (470-500 ml) beer (ale, lager, hard cider)
• 1 cup (235-250 ml) chicken or vegetable stock, unsalted
• 1-2 carrots
• 200 g fresh wild mushrooms, can sub with chestnut / white mushrooms
• 3 tbsp tomato concentrate
• 1 tbsp butter
• 1 tbsp potato flour, can sub with all-purpose flour
• 1 tbsp all-purpose flour

Instructions

1. 1

   Cut the meat into chunks, roughly 0.6-0.7 inch...: Cut the meat into chunks, roughly 0.6-0.7 inch (1.5-1.8 cm) cubes.

2. 2

   Peel the onion and dice it finely. Peel...: Peel the onion and dice it finely. Peel the garlic cloves, chop them roughly.

3. 3

   Drop two tablespoons of lard into a deep...: Drop two tablespoons of lard into a deep skillet/frying pan, and melt it on a medium heat.

4. 4

   Add diced onions and fry for 5-7 minutes...: Add diced onions and fry for 5-7 minutes until it turns translucent, stirring from time to time.

5. 5

   Add in the garlic and the meat, season...: Add in the garlic and the meat, season it generously with salt and ground black pepper. Fry on a high heat until every piece turns golden - don’t worry about the meat still being raw inside, it will cook through later on.

6. 6

   Move the contents of the skillet into a...: Move the contents of the skillet into a casserole dish (if choosing to continue in the oven) or into a wide cooking pot (if continuing on the stove) - but don’t wash the skillet/frying pan just yet!

7. 7

   Slice the bacon into small pieces and drop...: Slice the bacon into small pieces and drop them into the skillet/frying pan. Add in all-spice berries, bay leaves, smoked paprika, spicy paprika and dried marjoram. Fry for a few minutes, stirring continuously, until bacon renders some of its fat and starts to turn golden.

8. 8

   Pour the beer into the skillet, turn up...: Pour the beer into the skillet, turn up the heat and bring it to a near-boil. Then, transfer the contents of the skillet into the casserole dish.

9. 9

   Pour the chicken stock in and cover the...: Pour the chicken stock in and cover the dish with a lid. Cook on the stove for 1,5 hours on a medium-low, or place in the oven, preheated to 320°F (160°C).

10. 10

    When the time is up, peel the carrots...: When the time is up, peel the carrots and slice them into rounds or half-moons. Slice the mushrooms as well, and set them aside.

11. 11

    Take the casserole dish out of the oven...: Take the casserole dish out of the oven and carefully remove the lid. Drop in the carrots, sliced mushrooms, tomato concentrate and butter. Stir everything together, cover the dish with the lid and return it into the oven (or place back on the stove).

12. 12

    Continue cooking/baking for an additional hour, until the...: Continue cooking/baking for an additional hour, until the meat turns tender.

13. 13

    To thicken the goulash, sift both flours directly...: To thicken the goulash, sift both flours directly into the casserole dish, stir it in and bring to boil.

14. 14

    Before serving, have a taste - season with...: Before serving, have a taste - season with more salt if necessary.

15. 15

    Serve hot with sides of your choice (see...: Serve hot with sides of your choice (see suggestions in the post above).