A Polish gulasz (casserole) is often very simple and besides onions may just contain one other vegetable; however though simple they are very tasty!
This one is made with shoulder pork and kohlrabi and at the end I have given suggestions for several other similar vegetables which can be used instead.
500g Pork shoulder
1 large or 2 small kohlrabi
2 medium onions
250ml chicken stock – can be from cube or concentrate
2 tablespoons of plain flour
1 tablespoon of caraway seeds
Salt & Black Pepper.
Oil for frying
Chopped dill or flat leafed parsley to serve
You will need a lidded casserole dish.
Pre heat the oven to Gas Mark 3 – 160°C
Roughly chop the onions.
Peel and chop the kohlrabi.
Cut the pork into cubes and coat the pieces in a mixture of flour, salt & ground black pepper.
In a frying pan heat the oil until it is hot and fry the pork until all the sides are sealed.
Add the chopped onions and fry them all together for a few minutes.
Place the pork and onions into the casserole dish.
Add the chopped kohlrabi and the stock and place the dish into the oven.
After 2 hours add the caraway seeds to the dish and stir.
Add more stock if you think it is evaporating too much.
You will need to cook this in the oven until the meat is tender which will be between 3 to 4 hours.
The serving dish is by Alfred Meakin with a lid with lovely blue cornflowers & wheat on it. The pattern is called Jayne and is from the 1950s.
The gulasz is here served with mashed potatoes on Carnation by Royal Doulton. 1982 – 1998
It also goes well with hefty style pasta, boiled rice or cooked buckwheat.
You can make this a day ahead and then re-heat the next day for at least one hour with extra stock if needed.
Alternatives to kohlrabi
You can use the following in place of the kohlrabi:
- diced white turnip,
- chopped parsnips,
- chopped celeriac ,
- whole radishes,
- florets of cauliflower.