Recipe for: Potato pancakes with pork goulash and sorrel (modern version) - photo 1
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Recipe for: Potato pancakes with pork goulash and sorrel (modern version)

Pikantne Main dishes Regional Cuisine of Poland 60 min Medium 3 wyświetleń ~24.64 PLN - (0)
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Description

Classic potato pancakes served with aromatic pork shoulder goulash with a spring touch of sorrel. The dish combines crispy, golden pancakes with juicy, slow-braised meat in a thick, slightly tangy sauce — a modern twist on traditional Polish comfort food. Perfect for a family dinner or a weekend meal; the pancakes provide a textural contrast to the soft goulash. Serve hot, with a spoonful of sour cream and fresh sorrel or parsley, alongside pickled cucumber or a salad of young vegetables. The dish makes a visual impression: golden pancakes, dark brown sauce, and green accents.

Ingredients Used

Ingredients (16)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Onion 2 szt. (~300 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 80 g
  • Rapeseed oil 60 g
  • Pork shoulder 800 g
  • Garlic 3 ząbki (~15 g)
  • Beef broth 500 ml
  • Tomato paste 60 g
  • Butter 20 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 5 g
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Sorrel 50 g
  • 18% cream 80 ml
💰 Szacowany koszt dania: ~24.64 PLN (6.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Peel the potatoes and one of the onions. Use a coarse grater and grate the potatoes directly into a large bowl (hand grater) or use a food processor with a grating disc. If the potatoes start to darken, work faster or briefly place them in a bowl of cold water — but they need to be dried well afterwards.

Ingredients: Onion
Tool: a large bowl and a grater with large holes or a food processor with a vegetable disc. Make sure you have a clean kitchen towel/linen cloth handy for squeezing out the water.
2

Transfer the grated potato-onion mixture to a clean linen cloth or cheesecloth, fold it, and squeeze out the excess liquid over the sink — squeeze until almost clear water runs out. Draining is crucial for the crispiness of the pancakes.

Ingredients: Onion
Use a strong grip and squeeze in batches. If the mixture is very wet after squeezing, set it aside for 1–2 minutes to allow the starch to thicken slightly.
3

Transfer the drained mixture to a bowl. Add the egg, flour, salt, and pepper. Stir with a wooden spoon until the ingredients are combined. The mixture should be cohesive and not run off the spoon — if it is too loose, add flour by the tablespoon until you achieve the right consistency.

Ingredients: Wheat flour, Salt, Black pepper
Use a wooden spoon or spatula. Do not mix for too long — just enough for the ingredients to combine. Test: scoop 1 spoonful of the mixture and drop it onto the pan; if it spreads out, add more flour.
4

Heat a large skillet (preferably 26–28 cm with a non-stick or cast iron coating) over medium-high heat. Pour in 1–2 tablespoons of canola oil and spread it around. Place portions of the mixture (about 2 tablespoons) onto the hot skillet, flattening them into patties with a spatula. Fry for 3–4 minutes until the edges brown and bubbles appear, then flip and fry for another 3–4 minutes.

Ingredients: Rapeseed oil
Tool: frying pan 26–28 cm or cast iron. Control the temperature — if the pancakes are browning too quickly, lower the heat; if they are absorbing fat, raise the temperature. Place the cooked ones on a plate lined with paper towels.

Goulash

5

Cut the meat into cubes about 2–3 cm. Pat dry with a paper towel (a dry surface gives better caramelization). Heat a large heavy skillet or pot (3–4 l) with 1 tablespoon of oil. Sear the meat in batches to avoid cooling the surface — fry for 4–5 minutes on each side until it develops a brown crust. Transfer the seared pieces to a plate.

Ingredients: Pork shoulder, Rapeseed oil
Tool: heavy cast iron pot or wide skillet. Searing in batches is key — if you throw all the meat in at once, instead of browning, the meat will start to stew and release its juices.
6

In the same pot, add the remaining chopped onion and sauté over medium heat for 6–8 minutes until the onion softens and becomes translucent. Add the minced garlic and sauté for 30 seconds, add the sweet paprika, quickly mix (be careful not to burn it), pour in about 50 ml of broth to deglaze the bottom of the pot and lift the browned bits — they will add flavor.

Ingredients: Onion, Garlic, sweet paprika, Beef broth
Tool: wooden spoon for scraping the browned bits. If the pepper starts to smoke, remove the pot from the heat and quickly add the liquid.
7

Add the browned pieces of meat, along with the onion and garlic, to the pot, along with the tomato paste, and mix. Pour in the broth so that the meat is almost covered (about 400–500 ml). Add marjoram and salt, bring to a boil, then reduce the heat to low and simmer uncovered for 30–40 minutes until the meat is tender and the sauce has reduced to a thick consistency. Stir every 8–10 minutes.

Ingredients: Pork shoulder, Tomato paste, Beef broth, Marjoram, Salt
Tool: lid for partial covering, slotted spoon. The meat is ready when it can be easily pulled apart with a fork and the sauce thickly coats the spoon. The cooking time depends on the size of the pieces — if they are larger, cook longer.
8

When the meat is tender and the sauce has the desired consistency, add butter and stir vigorously to give the sauce a shine and creamy texture. Taste and season with salt and pepper if needed.

Ingredients: Butter
Add the butter at the end to achieve a silky sauce — do not cook long after adding the butter (1 minute is enough).

Serving

9

On a plate, arrange 2–3 potato pancakes (you can stack them) and add 1–2 generous portions of goulash. If you are using sorrel — lightly blanch it for 10–15 seconds in boiling water or chop it raw and sprinkle it as a fresh accent. Optionally, add 1 tablespoon of sour cream next to or on top of the goulash.

Ingredients: sorrel, 18% cream
Tool: a large flat serving plate. Additionally, you can add a pickled cucumber or a fresh salad of young vegetables as a contrast.
10

Serving and decoration: sprinkle the dish with freshly ground pepper, add a few leaves of sorrel or parsley for color. Serve immediately while everything is hot.

Ingredients: Black pepper, sorrel
Serve on hot plates so the pancakes don't harden too quickly.

Fun Fact

💡

Potato pancakes (Russian pancakes/just pancakes) are a classic of Polish cuisine — traditionally served with goulash or sour cream. Adding sorrel is a local, spring touch known from Polish soups (e.g., sorrel soup), used here as a fresh note of acidity.

Best for

rodzinny obiad weekendowy posiłek przyjęcie w stylu comfort food

Tips

🍽️ Serving

Serve the pancakes immediately after frying, when they are crispy. The stew tastes best if you let it sit for 10–15 minutes after simmering — the flavors will "meld." For guests, serve the pancakes and stew separately so everyone can serve themselves according to their preferences.

🥡 Storage

Store the goulash in the refrigerator for up to 3 days in an airtight container; before reheating, add 1–2 tablespoons of water or broth and heat on low to prevent burning. Store the pancakes separately in the refrigerator for up to 24 hours and fry in a pan for 2–3 minutes on each side to regain their crispiness. It is not recommended to freeze the fried pancakes (they lose their texture), while the goulash can be frozen for up to 3 months.

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