Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(42 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


Serves 10
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal476
  • fat25g
  • saturates10g
  • carbs27g
  • sugars5g
  • fibre2g
  • protein38g
  • salt0.84g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ kg pork tenderloin, cut into strips
  • 2 onions, cut into thin wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • 1-2 tbsp smoked paprika
  • 500ml beef stock
  • 2 x 400g cans chopped tomato
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 peppers, chopped



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

For the dumplings

  • 250g self-raising flour
  • 140g shredded suet
  • 1½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • small bunch oregano, most leaves chopped



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


  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.

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Comments (52)

claire_moss's picture

Wow, really really nice. I've never had dumplings before. I used a box of ready made dumpling mix as my two young children were crying at the supermarket and it jumped out at me from the end of an isle. It made 21 walnut sized dumplings which worked out perfectly - it was a perfect consistency. I am very proud of the final result and will definatley be making this again.

Paxos Girl's picture

This really was one of the worst meals I have cooked off this site (and I use it several times a week). Even my husband, who eats anything and everything, left the dumplings. I felt it was a waste of pork tenderloin and a cheaper cut of meat would benefit from the slow cooking. Sorry Good Food, but this just did not deliver.

babybex's picture

i did this recipe in a slow cooker for roughly 8 hours, it was the best thing i cooked in there so far. even my fussy husband had seconds.

karma_h2o's picture

cooked this for a family of 4 (2 adults, 2 teenagers) all loved it, varied it slightly by putting the pork in seasoned flour before browning it and adding mushrooms (because I did not have the right amount of pork). I also roasted root vegetables separately (carrots and parsnips in olive oil and dried mixed herbs). Would cook this again.

louisagee's picture

Used half smoked and half ordinary paprika, didn't do the herb dumplings but will the next time! Yummy, will make again!

abbiescookingkitchen's picture

What on earth is suet? Anyway, I couldn't find any and used 2 eggs instead. Made the dumplings light and fluffy and not soggy. It was delicious, I absolutely loved this recipe will make again for one of those cold wet Cape Winter Days

parishka's picture

I cooked this recipe few times and it became one of our family favourite recipe. Every time taste great and perfect, easy to cook. But my 6 y.o. daughter thinks it is spicy even if I did adjust it for her - so I think not for young kids taste but parents love it with tagliateli pasta on the side or without....Yum yum...

parishka's picture

I cooked this recipe few times and it became one of our family favourite recipe. Every time taste great and perfect, easy to cook. But my 6 y.o. daughter thinks it is spicy even if I did adjust it for her - so I think not for young kids taste but parents love it with tagliateli pasta on the side or without....Yum yum...

parishka's picture

I cooked this recipe few times and it became one of our family favourite recipe. Every time taste great and perfect, easy to cook. But my 6 y.o. daughter thinks it is spicy even if I did adjust it for her - so I think not for young kids taste but parents love it with tagliateli pasta on the side or without....Yum yum...

ashley_lg_williams's picture

I used budget packs of pork chops that were on special offer, and although they took a little longer to prepare, they worked very well.

Adopted the alternative suggestions on the dumplings - ie plain flour with baking soda and an egg rather than suet - and they were the most commented aspects of the meal.

The only problem was that it went down so well, four of us ate about two thirds of it, so it will never stretch to 10 portions!

ilwenundomiel's picture

We traditionally make another kind of dumplings with goulash in our country. I'm not able to imagine the taste of these but I think they can't soak with the sauce as the original dumplings do. We make them with fresh yeast and white bread cut into pieces and they are georgeous - light, fluffy and soaked with delicious homemade goulash...

tammyd's picture

I cook this dish in the oven - it really enriches the flavours if cooked for 2-3 hours ( I vary the temperature between 160 and 180C depending on how much time I've got.

itsamee's picture

I made this because it can be frozen but didn't expect such good results when defrosted, particularly the dumplings. All of the family enjoy this one and so I always make one extra for the freezer.

needideas's picture

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...

alexia87's picture

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

bacon-n-egg's picture

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.

cookingcate's picture

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.

elvis15's picture

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.

clarel's picture

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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