Pork Stew (Polish Gulasz Wieprzowy)

Another dish borrowed by the Poles which has become mainstream, traditional cuisine. The stew type meat dish is Hungarian in origin although the Polish version is not as spicy. Various vegetables, spices and a hint of beer make it a flavourful and delicious dish none the less.

1½ lb stewing pork
1 cup all-purpose flour, unbleached
3 Tbsp. oil or fat
3 onions
3 carrots
1 turnip
1 bay leaf
½ cup beer
½ cup sour cream
meat stock (optional)
sea salt
black pepper, freshly cracked
1/3 tsp. paprika
¼ tsp. marjoram
¼ tsp. caraway seeds, crushed
1 clove garlic

Rinse and pat dry 1½ lbs cubed stewing pork. Shake meat in flour-filled plastic bag to coat evenly. In heavy skillet, brown meat on all sides in 3 Tbsp. hot fat or oil.

Remove meat from skillet with slotted spoon and lightly brown 3 sliced onions in the same drippings.

Return meat to skillet, add 2-3 sliced carrots, 1 small diced turnip (optional), 1 bay leaf and ½ cup beer. Reduce heat and simmer covered on low heat 45-60 minutes or until meat is tender, stirring occasionally.

Add a little water if stew begins to sizzle. Drench with ½ cup sour cream fork-blended with 1 Tbsp. flour and simmer briefly.

Dilute with meat stock or water if too thick.

Season with salt and pepper, ¼ tsp. paprika, ¼ tsp. marjoram, ¼ tsp. crushed caraway seeds and 1 bud crushed garlic. Stir ingredients and simmer briefly.

Garnish with chopped parsley if desired. Serve with poured batter dumplings or groats (buckwheat, barley, millet) of choice.