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.
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.
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.