Goulash 'Pure Pantry' - photo 1
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Goulash 'Pure Pantry'

Pikantne Main Dishes Lunches European cuisine 50 min Easy 45 wyświetleń ~26.25 PLN - (0)
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Description

The 'Czysta Spiżarnia' goulash is the essence of home resourcefulness and a 'zero waste' approach in the kitchen, inspired by the need to use open jars and canned goods. This dish proves that with simple, readily available ingredients that often linger in our fridges and cupboards, you can create a nutritious and incredibly tasty meal. The goulash combines the smoky aroma of good quality sausage with the deep, sweet-and-sour flavor of tomatoes, accented by the distinctive note of pickled cucumber. The addition of red beans gives it a hearty substance, while smoked paprika and marjoram envelop the dish in a warm, spicy aroma. Visually, the dish is appetizing – it has an intense red color and a rich texture. It is the perfect option for a quick, one-pot meal in the middle of the week that warms and satisfies. It tastes best served with a slice of rustic bread, buckwheat, or potatoes.

Ingredients (16)

Servings:
4
  • Silesian sausage 300 g
  • Onion 2 szt.
  • Garlic 3 ząbki
  • Rapeseed oil 30 g
  • Canned diced tomatoes 400 g
  • Koncentrat pomidorowy 30% 2.5 łyżki
  • Canned red beans 240 g
  • Pickled cucumbers 240 g
  • Vegetable broth 250 ml
  • sugar 5 g
  • 🌿 Przyprawy
  • Papryka słodka wędzona 4 łyżeczki
  • Dried marjoram 1 łyżeczka
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Canned corn 150 g
  • Fresh dill 0.5 pęczek
💰 Szacowany koszt dania: ~26.25 PLN (6.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the main ingredients. Place a cutting board on a stable surface. Cut the sausage into half-slices about 1 cm thick. Peel the onions from the outer, dry skins, cut them in half, and dice them finely. Peel the garlic cloves, then chop them very finely or press them through a garlic press.

Ingredients: Silesian sausage, Onion, Garlic
Use a sharp chef's knife, which will significantly ease and speed up the chopping. To avoid crying while cutting onions, you can chill them in the refrigerator for 30 minutes beforehand.
2

Prepare the ingredients from cans and jars. Open the can of beans, transfer its contents to a sieve or colander, and rinse thoroughly under cold running water until the foam disappears. Leave to drain. Remove the pickles from the jar and cut them into larger cubes (about 1.5x1.5 cm). If you are using optional corn, drain it in the sieve as well.

Ingredients: Canned red beans, Pickled cucumbers, Canned corn
Thoroughly rinsing the beans is important as it removes excess salt and starch from the brine, which improves the flavor and texture of the dish.

Cooking goulash

3

In a large, wide pot with a thick bottom or in a deep skillet, heat the rapeseed oil over medium heat. When the oil is hot (it starts to shimmer slightly on the surface), add the chopped sausage. Fry for 5-7 minutes, stirring occasionally with a wooden spoon, until the sausage is nicely browned and some fat has rendered out.

Ingredients: Silesian sausage, Rapeseed oil
The best choice is a 'Dutch oven' (enameled cast iron), which retains heat very well. Don't rush this step – well-browned sausage is the foundation of the entire stew's flavor.
4

Add the diced onion to the browned sausage. Reduce the heat slightly and sauté everything for another 6-8 minutes, stirring regularly. The onion should become soft, translucent, and slightly golden. At the end of cooking (in the last minute), add the chopped garlic and sauté briefly, just until it starts to smell fragrant.

Ingredients: Onion, Garlic
Be careful not to burn the garlic! It will become bitter and ruin the dish's flavor. It only needs 30-60 seconds in a hot pan.
5

Now add all the dry spices to the pot: smoked paprika, marjoram (remember to crush it between your fingers), salt, pepper, and sugar. Also add the tomato paste. Mix everything well and sauté together for about 1 minute. This step will allow the full aroma of the spices to be released and deepen the flavor of the paste.

Ingredients: Koncentrat pomidorowy 30%, Papryka słodka wędzona, Dried marjoram, Salt, Pieprz czarny świeżo mielony, sugar
This is called 'building flavor'. Briefly sautéing spices in fat makes them more aromatic. Do not skip this step.
6

Pour the entire contents of the can of diced tomatoes and the vegetable broth into a pot. Stir well, scraping with a wooden spoon any tasty bits that have stuck to the bottom of the pot. Increase the heat and bring everything to a boil. Then reduce the heat to the minimum, cover the pot with a lid, and simmer for about 15 minutes to let the flavors meld.

Ingredients: Canned diced tomatoes, Vegetable broth
Scraping the bottom of the pot (deglazing) is very important because that's where a lot of flavor from sautéing the sausage and onions is hidden.
7

After 15 minutes of simmering, remove the lid. Add the rinsed red beans, chopped pickles, and, if using, drained corn to the stew. Gently mix all the ingredients. Cook everything uncovered for another 5-7 minutes to allow the stew to thicken slightly and the added ingredients to heat up.

Ingredients: Canned red beans, Pickled cucumbers, Canned corn
Do not cook the stew too long after adding the beans, so they do not fall apart. We want them to retain their shape. Adding cucumbers at the end will keep them pleasantly crunchy.
8

At the very end, taste the stew and season it to your liking if necessary. It may need more salt, pepper, or perhaps a pinch of sugar to balance the flavors. Remove the pot from the heat. If you are using fresh dill, chop it and stir it into the stew just before serving or sprinkle it over each portion on the plate.

Ingredients: Salt, Pieprz czarny świeżo mielony, sugar, Fresh dill
Always taste the dish before serving! Your palate is the most important judge. The flavors of preserved ingredients can vary (e.g., the saltiness of pickles), so final seasoning is crucial.

Fun Fact

💡

The idea of the 'Czysta Spiżarnia' goulash refers to the tradition of Polish bigos, which historically was a hunting dish made from what was available – scraps of various meats, cabbage, and forest mushrooms. Both dishes share the principle of creatively using up supplies and the fact that their flavor deepens with each reheating.

Best for

Szybki obiad w tygodniu Rozgrzewająca kolacja w chłodny dzień Nieformalne spotkanie z przyjaciółmi Posiłek w stylu 'zero waste'

Tips

🍽️ Serving

Serve the goulash hot, in deep bowls. It tastes excellent with a thick slice of sourdough bread that can be dipped in the aromatic sauce. It also pairs well with boiled potatoes (mashed or whole), buckwheat, or pearl barley. Each serving can be garnished with a dollop of thick sour cream or natural yogurt and sprinkled with fresh dill.

🥡 Storage

Goulash can be stored in the refrigerator in an airtight container for up to 3 days. Interestingly, it tastes even better the next day when all the flavors have melded together. It can also be frozen in portions – in the freezer, it will stay fresh for up to 3 months. Reheat on low heat in a pot, adding a little water if necessary.

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