Potato pancakes are a well-known item on the Polish menu! They are loved by Poles and fans of Polish cuisine all over the world for their delightful, crispy taste! Though the potato pancake is a Polish invention, it does exist in many other European cuisines too. They are common in Belarus, Ukraine, Russia, Austria and Germany. In Jewish cuisine they are known as latkes, while Hungarians love them accompanied by paprika sauce.
Each culture has its own signature recipe for these crispy pan-fried cakes, and so does Poland! Of all the ways they’re enjoyed in Poland, perhaps the most loved and most often found on Polish menus is the option with a thick meat sauce called “gulasz,” generously poured over the top of the cakes! (a serving option very similar to the traditional Hungarian style). Typically garnished with a bit of sour cream and some chopped dill, leak or parsley leaves on top, Polish potato pancakes with a meat sauce make for a delicious and hearty meal!
Below you’ll find a quick and simple recipe for a traditional Polish gulasz (goulash). Enjoy this classic meat sauce with a batch of potato pancakes available in the Frozen Foods section here on Polana.com. Have these classic Polish potato pancakes delivered right to your door anywhere in the U.S. with Polana’s nationwide shipping!
- 2 lb of pork or beef shoulder
- 10 oz. of mushrooms
- 2 red peppers
- 2 onions
- 2 tablespoons of tomato paste
- 1 teaspoon of hot chili pepper
- 1 teaspoon of sweet paprika powder
- 1 teaspoon of smoked paprika
- Wash the meat and dry it thoroughly. Then cut it into strips. Sprinkle each strip with salt, pepper and dry peppers.
- Heat some oil in a thick-bottomed pot. Fry the meat in batches - the meat just needs to close. Do not fry it.
- Take the finished pieces of meat out of the pot. Fry the onion on the remaining oil and fat in the pot.
- Add the meat back into the pot again. Add the tomato paste. Mix the ingredients thoroughly and after a few minutes add a cup of filtered water.
- Cover the pot and stew the meat until tender - pork takes about 2 hours, beef up to 3 hours.
- Peel the mushrooms and cut them into strips. Wash the bell peppers, remove the seeds and dice them. Fry the peppers and mushrooms in a frying pan, then add them to the stewed meat.
- Season the stew with salt and pepper to taste.
- Serve with hot potato pancakes! Add some sour cream and freshly chopped dill or leak on top for added flavor!
This meat sauce recipe is originally authored by Polish chef, Anna Starmach.