Authentic Balkan Goulash with Soft Polenta (Pork or Beef Traditional Recipe)

Posted by Divna on

Some meals fill your stomach…
And some meals feel like home.

This is one of those dishes.

Slowly cooked goulash, rich with onions and smoked paprika, finished with our traditional Balkan “gulas gejc” — a fragrant mixture of garlic, cumin, parsley and bacon that gives the dish its unmistakable aroma. “This Balkan version is different from American-style stew and closer to traditional Central European goulash.”

Served over soft, buttery polenta, this is the kind of meal that gathers everyone around the table — especially on Sundays.

INGREDIENTS (10 servings)

For the Goulash:

  • 100 g oil or lard
  • 1 kg onions, finely chopped
  • 2 bay leaves
  • Salt and pepper
  • 2 tbsp smoked paprika
  • 1.5 kg pork or beef shoulder, cubed (1-inch pieces)
  • 750 ml beef stock (you may not need all)

Slurry (Klajster):

  • 30 g flour
  • Cold water (enough for heavy cream consistency)

Gulas Gejc / Balkan Gremolata:

  • 50 g Balkan bacon, finely chopped
  • 3-5 g cumin
  • 3 garlic cloves, finely minced
  • ¼ cup fresh parsley, finely chopped

Soft Polenta:

  • 750 ml water
  • 50 g butter
  • Salt to taste
  • 150 g polenta (cornmeal)

INSTRUCTIONS

Step 1: Prepare the Base

Cut the pork or beef shoulder into cubes. Finely chop the onions.

Heat oil or lard in a large pot. Add onions, bay leaves, salt and pepper.

Cook slowly until the onions become completely soft and lightly golden.
(The onion is the foundation of good goulash — don’t rush this step.)

Add smoked paprika and sauté for about 1 minute.

Step 2: Add the Meat

Add cubed meat and season again with salt and pepper.

Add just enough beef stock to barely cover the bottom — do NOT flood it.

Bring to a boil, then reduce the heat and simmer gently until the meat is about 80% tender (about 60–75 minutes).

Step 3: Add the Gulas Gejc – Gremolata

Finely chop garlic, bacon, parsley and cumin until almost paste-like.

Add to the pot and simmer another 15 minutes.

This step gives the goulash its deep Balkan aroma.

Step 4: Thicken the Goulash

Mix flour with cold water to create a heavy cream consistency.

Slowly pour into the goulash while stirring constantly.

Simmer on low for another 30 minutes, stirring often — flour can stick to the bottom.

The sauce should become silky and slightly thickened.

Step 5: Make Soft Polenta

Bring water, butter and salt to a boil.

Slowly add polenta while stirring constantly.

Cook until it starts bubbling — this means it’s done (about 3–5 minutes).

TO SERVE

Spoon soft polenta onto the plate and create a well in the center.

Ladle hot goulash into the well.

Finish with freshly chopped parsley.

Serve immediately.

STORAGE

  • Keeps in the refrigerator up to 4 days.
  • Tastes even better the next day.
  • Can be frozen up to 2 months.
  • Reheat gently with a splash of water or stock.

FAQ

What Is the Difference Between Balkan and Hungarian Goulash?

The differences between Balkan and Hungarian goulash primarily lie in their preparation methods and ingredients:

  • Hungarian Goulash (Gulyás): Typically made with chunks of beef, onions, and paprika, it is a stew that is thicker and creamier. It is often served with bread dumplings and is a national dish of Hungary.
  • Balkan Goulash: This dish is more similar to a ticker soup, often made with pork chunks simmered for a long time with onion and spices. It is typically thinner and lighter than Hungarian goulash, often served over polenta, noodles, or potatoes. 
  • In summary, while both dishes share similarities, they differ in texture, consistency, and preparation methods.

Can I use beef instead of pork?
 Yes — beef shoulder works beautifully.

Can I skip the slurry?
 Yes. Traditional versions rely only on onion reduction, but a slurry gives a silkier texture.

Can I serve with bread instead of polenta?
 Absolutely. Rustic bread is perfect.

Conclusion

This is not just goulash.

This is patience, tradition, and comfort — all in one pot.

Tradicionalni Balkanski Gulaš sa Palentom

Postoje jela koja samo nahrane…

A postoje jela koja greju dušu.

Ovaj gulaš je upravo takav.

Polako kuvan sa puno luka, dimljenom paprikom i posebnim dodatkom — gulaš gejcom koji mu daje onaj prepoznatljiv domaći miris.

Serviran preko mekane, puteraste palente, ovo je pravi nedeljni ručak.

A comforting bowl of Balkan goulash served over soft, buttery polenta, garnished with fresh parsley.

SASTOJCI (10 porcija)

Za gulaš:

  • 100 g ulja ili masti
  • 1 kg sitno seckanog luka
  • 2 lovorova lista
  • So i biber
  • 2 kašike dimljene paprike
  • 1,5 kg svinjskog ili junećeg plećke, isečene na kocke
  • 750 ml goveđeg bujona (ne mora sve da se potroši)

Klajster:

  • 30 g brašna
  • Hladna voda

Gulaš gejc:

  • 50 g sitno seckane slanine
  • 3-5 g kima
  • 3 čena belog luka
  • ¼ šolje seckanog peršuna

Palenta:

  • 750 ml vode
  • 50 g putera
  • So
  • 150 g palente

PRIPREMA

Luk propržiti na masti sa lovorom, solju i biberom dok potpuno ne omekša.
Dodati papriku, zatim meso.

Dolivati po malo bujona.
Kuvati dok meso ne bude 80% gotovo.

Dodati sitno seckan gulaš gejc.
Kuvati još 15 minuta.

Dodati klajster uz stalno mešanje.
Kuvati još 30 minuta na tihoj vatri.

Palentu skuvati neposredno pre serviranja.

Poslužiti tako što se palenta stavi na tanjir, napravi udubljenje i u sredinu sipa gulaš.

Posuti svežim peršunom.

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