Pork goulash with herby dumplings

Pork goulash with herby dumplings

Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 30 mins

Freezable

Method

  1. Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
  2. To make the dumplings, combine all the ingredients, apart from the oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
  3. If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.

PER SERVING

476 kcalories, protein 38.0g, carbohydrate 27.0g, fat 25.0 g, saturated fat 10.0g, fibre 2.0g, sugar 5.0g, salt 0.84 g

Recipe from Good Food magazine, February 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo MamaMoJo

    21 January 2011

    MamaMoJo rated and commented on this recipe

    3 stars

    Ok. My husband liked it and my daughter (20 months) enjoyed the dumplings. I was not so keen on the flavour.

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  • Binder photo gafryw

    22 January 2011

    gafryw rated and commented on this recipe

    4 stars

    The whole family loved this dish. Very easy to make, I used pork loin steaks but I didn't have any smoked paprika so used ordinary instead. Dumplings were easy to make and didn't taste stodgy at all maybe because I used 'light' shredded suet. Have frozen half of it.

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  • Binder photo melanieh

    23 January 2011

    melanieh rated and commented on this recipe

    4 stars

    Just what you want on a cold evening. For the dumplings use plain flour and 2tsp baking flour instead, otherwise you get a bitter taste due to excess raising agent.

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  • Binder photo melanieh

    23 January 2011

    melanieh commented on this recipe

    Just what you want on a cold evening. For the dumplings use plain flour and 2tsp baking flour instead, otherwise you get a bitter taste due to excess raising agent.

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  • Binder photo Lynsey

    29 January 2011

    Lynsey rated and commented on this recipe

    4 stars

    Tasty and very easy to make. I didn't make the dumplings and scaled down to feed 3. Must say I was dubious about using tenderloin to cook for this long but needed have been as it was melt in the mouth.

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  • Binder photo sal

    31 January 2011

    sal rated and commented on this recipe

    5 stars

    We made this the day before, and it was lovely. would make again.

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  • Binder photo coralf1

    04 February 2011

    coralf1 rated and commented on this recipe

    5 stars

    Went down a treat with my hubby and my fussy children! The only thing i would say is that I used a mix od red and green peppers as it didnt specify. The red ones were lovely - the green ones tasted bitter.

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  • Binder photo Becs

    09 February 2011

    Becs rated and commented on this recipe

    2 stars

    The other half enjoyed this but I wasn't fussed on the flavour too much paprika for me. I used 2 tbsp smoked paprika which he thought gave it a kick. Dumplings were nice not stodgy; I used plain flour and a little extra baking powder.

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  • Binder photo tracymess

    11 February 2011

    tracymess commented on this recipe

    I have made this 4 times now, the first time I made it with the dumplings, but the family didn't enjoy them, but we loved the sauce, so decided to serve with pasta, I know it's not traditionally served with pasta but it tasted fantastic.

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  • Binder photo aztec

    13 February 2011

    aztec rated and commented on this recipe

    5 stars

    Made this this evening. Liked it a lot. Added some chopped up chorizo which was left over in the fridge which complimented it very well. Will definitely make again.

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  • Binder photo Louise

    26 February 2011

    Louise rated and commented on this recipe

    2 stars

    The stew was nice enough, but we didn't like the dumplings- prehaps as we used dried oregano.

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  • Binder photo Alison Wyld

    28 February 2011

    Alison Wyld rated and commented on this recipe

    5 stars

    We love this, but I make suet free dumplings. Add 1 egg and enough milk to make a soft dough to the flour. Some grated parmesan if you have some handy also perks them up.

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  • Binder photo Four Candles

    01 March 2011

    Four Candles rated and commented on this recipe

    2 stars

    Dull.

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  • Binder photo clarel

    01 March 2011

    clarel rated and commented on this recipe

    5 stars

    Made this for the second time tonight and again it was delicious. The smoked paprika is an important element and gives it a clear flavour so I'm not sure it would be the same with plain paprika. I find it hard to buy fresh oregano and my plant in the garden hasn't survived the winter so I used parsley and they were very tasty. I would recommend using an alternative fresh herb rather than dried oregano.

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  • Binder photo Laura

    07 March 2011

    Laura commented on this recipe

    Not amazing but a good midweek meal. My three year old loved it. I scaled down the quantity and, like a previous reviewer, I was a bit dubious about the cooking time in case the pork was dry but it was absolutely fine.

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  • Binder photo Laura

    07 March 2011

    Laura rated this recipe

    3 stars

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  • Binder photo cate's cooking

    30 March 2011

    cate's cooking commented on this recipe

    I haven't made goulash since I was a newly wed several decades ago. I was looking for a recipe for the diced pork that was on special offer in Lidl and so found this and tried it. A really tasty meal. I made just half the amount at there are only 3 1/2 of us and it was just about right. Will definately make the full amount next time and freeze half. Definately one to add to the recipe collection.

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  • Binder photo welsh lass

    18 June 2011

    welsh lass rated and commented on this recipe

    2 stars

    Not half as good as Jamie Olivers version using an economical and tasty shoulder of pork. Jamies contains loads of peppers including the sun dried type. Jamie shreads his shoulder at the end of cooking which is better than chunks of tenderloin which is a premium cut (far too expensive for us). I use outdoor reared Gloucester old spot. very tender and full of taste.

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  • Binder photo Lexxi

    29 August 2011

    Lexxi rated and commented on this recipe

    4 stars

    I used a mix of peppers too and the green ones weren't nice in this. It was very filling and the pork cooked well, I wasn't sure about the dumplings. Good freezer food though

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  • Binder photo VenusCreations

    08 September 2011

    VenusCreations rated and commented on this recipe

    5 stars

    I made this for my family & friends (6 of us). I used pork loin steaks as that's all the shop had, no complaints. The smoked paprika flavour was lovely, I added 2 small red chillies that just gave it a little kick. Empty plates from everybody except my 21yr old daughter...

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 30 mins

Freezable

Ingredients

  • 2 tbsp olive oil
  • 1½kg pork tenderloins , cut into strips
  • 2 onions , cut into thin wedges
  • 4 garlic cloves , crushed
  • 1-2 tbsp smoked paprika
  • 500ml beef stock
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp sugar
  • 3 peppers , chopped

FOR THE DUMPLINGS

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PER SERVING

476 kcalories, protein 38.0g, carbohydrate 27.0g, fat 25.0 g, saturated fat 10.0g, fibre 2.0g, sugar 5.0g, salt 0.84 g

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