Polish Goulash with Kielbasa
Warm up with the hearty flavors of Polish Goulash with Kielbasa, a comforting one-pot meal brimming with rich Eastern European inspiration. This flavorful dish combines smoky kielbasa sausage, tender potatoes, carrots, and red bell pepper in a savory tomato-based broth seasoned with paprika, smoked paprika, and marjoram. Simmered to perfection, this goulash offers a delightful balance of smoky, sweet, and savory notes, enhanced by aromatic garlic and a touch of fresh parsley. Perfect for a cozy weeknight dinner or a satisfying crowd-pleaser, this Polish goulash pairs beautifully with crusty bread or egg noodles. Ready in just over an hour, it’s a wholesome and hearty meal that will transport your taste buds straight to Poland!
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Recipe Information
Ingredients
- 1 lb kielbasa sausage
- 1 large yellow onion
- 3 garlic cloves
- 2 large carrots
- 3 medium russet potatoes
- 1 medium red bell pepper
- 4 cups vegetable or chicken broth
- 14.5 oz canned diced tomatoes
- 2 tbsp tomato paste
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp dried marjoram
- 0.5 tsp black pepper
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp fresh parsley
Instructions
Slice the kielbasa into 1/4-inch-thick rounds. Dice the onion, mince the garlic, cut the carrots into thin slices, peel and cube the potatoes, and dice the red bell pepper.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa slices and cook until lightly browned on both sides, about 5-6 minutes. Remove the kielbasa and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the carrots, potatoes, and red bell pepper to the pot. Stir well and cook for 5 minutes to begin softening the vegetables.
Add the vegetable or chicken broth, canned diced tomatoes (with juices), and tomato paste. Stir to combine.
Sprinkle in the paprika, smoked paprika, marjoram, black pepper, and salt. Toss in the bay leaves.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes, stirring occasionally, until the potatoes and carrots are tender.
Return the browned kielbasa to the pot and simmer for an additional 10 minutes to heat through and meld the flavors.
Taste the goulash and adjust seasoning as needed.
Remove the bay leaves before serving. Garnish with fresh parsley and serve hot, optionally with crusty bread or over egg noodles.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 9748 mg | 424% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 47.6 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 6362 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
