Polish Goulash With Kielbasa

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

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Peel and cube potatoes.
  • Pour oil into a deep skillet, add onion and saute until translucent.
  • Add garlic, salt (to taste), pepper, paprika, caraway, marjoram and sausage.
  • Cook about 4 minutes, then stir in potatoes.
  • Pour in enough stock to cover.
  • Simmer until potatoes are tender.
  • Pour about 2 tablespoons oil into a small saucepan, ans stir in 2 tablespoons flour.
  • Cook stirring until flour turns golden.
  • Remove 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.
  • Bring goulash to boiling point and remove from heat.
  • Serve over cooked noodles, and with a veggie side dish.
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RECIPE MADE WITH LOVE BY

@lynnski LA
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@lynnski LA
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"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"
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  1. LolaG
    Fantastic comforting peasant food. Brought back memories of the meals my Polish great-grandmother made. Thanks for posting. (Recipe didn't say when to add tomato paste, so I added it to the broth before mixing into the roux).
    Reply
  2. lynnski  LA
    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
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