Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(31 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
476
protein
38g
carbs
27g
fat
25g
saturates
10g
fibre
2g
sugar
5g
salt
0.84g

Ingredients

  • 2 tbsp olive oil
  • 1½ kg 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

  • 250g self-raising flour
  • 140g shredded suet
  • 1½ tsp baking powder
  • small bunch oregano, most leaves chopped

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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.

Recipe from Good Food magazine, February 2011

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Comments

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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
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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
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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
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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
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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
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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
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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
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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
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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.

jweg1210's picture
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Dull.

ajwyld's picture
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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.

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

clairepugh's picture
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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.

tracymess's picture

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.

beccasturgeon's picture
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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.

theroberts11's picture
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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.

stesar's picture
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We made this the day before, and it was lovely. would make again.

lizzafezza's picture
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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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