Polish Gulas
Ingredients
600 g pork (neck)
2 onions
40 g dried mushrooms
200 g frozen peas or more to suit
2 tablespoons of flour to wrap the meat
400 ml stock
1-2 tablespoons bacon
pinch of ground cumin
salt to taste
freshly ground pepper
1 teaspoon sweet paprika
Preparation
Soak mushrooms in warm water. Chop the peeled onion. Cut the washed and dried meat into cubes, season with salt and lightly wrap in flour.
Heat the oil in a deep pan and fry the meat from all sides. Add onion and fry. Add pepper for color, mix and pour parts of broth.
Simmer for about 15-20 minutes.
Pour in soaked mushrooms with water, add caraway seeds and simmer until the meat and mushrooms soften while occasionally stirring.
When the mushrooms and meat are tender, add the peas and simmer for a few more minutes. Add salt and pepper to taste and serve with dumplings, rice, pasta, potatoes or bread.
Z added:
1 tbl veal glaze,
2 tbls podbrada,
2 tbls mushroom spice,
400 ml turkey stock
The result was fantastic! Served 04/01/2020
600 g pork (neck)
2 onions
40 g dried mushrooms
200 g frozen peas or more to suit
2 tablespoons of flour to wrap the meat
400 ml stock
1-2 tablespoons bacon
pinch of ground cumin
salt to taste
freshly ground pepper
1 teaspoon sweet paprika
Preparation
Soak mushrooms in warm water. Chop the peeled onion. Cut the washed and dried meat into cubes, season with salt and lightly wrap in flour.
Heat the oil in a deep pan and fry the meat from all sides. Add onion and fry. Add pepper for color, mix and pour parts of broth.
Simmer for about 15-20 minutes.
Pour in soaked mushrooms with water, add caraway seeds and simmer until the meat and mushrooms soften while occasionally stirring.
When the mushrooms and meat are tender, add the peas and simmer for a few more minutes. Add salt and pepper to taste and serve with dumplings, rice, pasta, potatoes or bread.
Z added:
1 tbl veal glaze,
2 tbls podbrada,
2 tbls mushroom spice,
400 ml turkey stock
The result was fantastic! Served 04/01/2020