- Having made sos myśliwski – Hunter’s sauce.
- I thought how good this would be to make into a gulasz.
- Cubed braising beef or shoulder pork would be super for this.
- 400g cubed braising beef or shoulder or spare rib pork
- 4 slices of thick cut smoked bacon – chopped
- 150g – 220g of fresh mushrooms – sliced or quartered
- 3 large gherkins – chopped into cubes
- 1 – 2 tablespoons of plain flour.
- 2 tablespoons of tomato purée
- 2 onions – chopped
- 3 cloves of garlic – chopped
- 3 grains of of allspice
- 5 peppercorns
- 1 teaspoon of of ground paprika
- 1 teaspoon of hot ground paprika
- 2 bay leaves
- 2 teaspoons of made mustard.
- 500ml of vegetable or chicken stock
- Salt and pepper
- Sunflower oil for frying
- Pre heat the oven to Gas Mark 3 – 1600C
- Mix the tomato purée, allspice, paprikas and mustard into the stock.
- Cut the meat into cubes and coat the pieces in a mixture of flour, salt and ground pepper.
- In a frying pan heat the oil until it is hot and fry the meat until all the sides are sealed.
- Place the meat into a casserole dish.
- Fry the garlic and onions in the frying pan, adding some oil if necessary but trying not to use too much or the dish will be greasy.
- Add the onions to the meat then add the bay leaf and some more ground pepper.
- Melt the butter and fry the mushrooms for a few minutes.
- Add the mushrooms to the meat.
- Add the gherkins,
- Pour the stock mixture into the casserole dish and put on the lid.
- Cook in the oven until the meat is tender, this could be about 3 ½ hours to 4 ½ hours but often I find it needs longer.
- I find that this is better cooked on one day and then reheated on the next.
- Serve with boiled potatoes, mashed potatoes or rice.
- Note – As the gherkins cook down – next time I would add them in the last hour of cooking.
- Of course, this is reminiscent of Bigos, which is usually called Hunter’s Casserole – but here without the cabbage and sauerkraut.
3 thoughts on “Gulasz myśliwski”
Are the gherkins in this recipe fresh or pickled? Pickled in brine or vinegar?
On Fri, 28 Jan 2022, 09:23 Journey From A Polish Kitchen, wrote:
> jadwiga49hjk posted: ” Having made sos myśliwski – Hunter’s sauce. I > thought how good this would be to make into a gulasz. Cubed braising beef > or shoulder pork would be super for this. Ingredients 400g cubed braising > beef or shoulder or spare rib pork 4 slices of thick cu” >
In Brine or Vinegar either are good. Not fresh ones.
This looks so tasty!