lynnski / LA's Note:
This recipe was adapted from one published in the Los Angeles Times about 20 years ago, when they did a feature on polish food. The original recipe called for lard, I make it with canola oil
My Private Note
Units: US | Metric
- 1 1/2 lbs potatoes
- 3 ounces canola oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- salt, to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon caraway seed
- 1/4 teaspoon crushed marjoram leaves
- 6 ounces kielbasa, thinly sliced
- 2 cups stock or 2 cups water
- 2 tablespoons flour
- 2 teaspoons tomato paste
- 1Peel and cube potatoes.
- 2Pour oil into a deep skillet, add onion and saute until translucent.
- 3Add garlic, salt (to taste), pepper, paprika, caraway, marjoram and sausage.
- 4Cook about 4 minutes, then stir in potatoes.
- 5Pour in enough stock to cover.
- 6Simmer until potatoes are tender.
- 7Pour about 2 tablespoons oil into a small saucepan, ans stir in 2 tablespoons flour.
- 8Cook stirring until flour turns golden.
- 9Remove from heat and add 1/2 cup water from potato mixture, mix in the water and simmer to make a roux, add roux to the goulash.
- 10Bring goulash to boiling point and remove from heat.
- 11Serve over cooked noodles, and with a veggie side dish.
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Nutritional Facts for Polish Goulash With Kielbasa
Serving Size: 1 (280 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 485.8
- Calories from Fat 298
- Total Fat 33.1 g
- Saturated Fat 5.5 g
- Cholesterol 28.0 mg
- Sodium 417.9 mg
- Total Carbohydrate 38.7 g
- Dietary Fiber 4.8 g
- Sugars 3.9 g
- Protein 9.7 g
The following items or measurements are not included: