Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(43 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

Easy

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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Ingredients

  • 2 tbsp olive oil
    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
    Onion

    Onion

    un-yun

    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
    Sugar

    Sugar

    shuh-ga

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

  • 3 peppers, chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

For the dumplings

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

    Oregano

    or-ee-gar-no

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

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.

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Comments, questions and tips

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saelma4
1st Oct, 2013
Had this tonight, I used left over pork shoulder and used jamie Oliver's recipe for dumplings, a very yummy mid week meal,works well with the leftovers from Sundays joint!quick and easy too..enjoyed by children and adults alike!!also used only one garlic clove as that's all I had,1red pepper and a handful of mushrooms.
ruthpatricia
5th Jun, 2013
4.05
Yummy recipe for pork, which isn't my favourite meat. I browned shoulder pork after coating in seasoned flour, so the sauce thickens during cooking, also added mushrooms and omitted green pepper. I used tinned cherry tomatoes which are nicer than plum variety, didn't put any herbs in dumplings as I only had fresh basil, don't think that would go well. After all ingredients were prepared on the hob,transferred to a slow cooker on low for about 4-5hrs, turned to high when dumplings added. Hubby complimented too but then he usually does anyhow. Would deffo make again.
30cdcdcsak69
12th Apr, 2013
We have this at home alot and either serve with boiled potatoes, pasta twisted with about 1 tbls of oil and handful of poppy seeds added after cooking or flat pasta like spaghetti.
janeedes
16th Feb, 2013
5.05
I made this for my family and it went down a treat. The dumplings were light and fluffy. Didn't have the smoked paprika, but used plain. Will definitely make it again.
adrians4r
29th Jan, 2013
Add sliced chorizo with the pork and chopped parsley at the end it makes for a more intense flavor
maryechappell
28th Jan, 2013
5.05
Really filling & tasty, made a small version for 2 but will make a larger one next time, used red pepper only having read the comments. Also used parsley not oregano in the dumplings and light (vegetable) suet. Served with green veg.
miniminx59
27th Jan, 2013
When would you ever need to make enough goulash to feed 10?! Smaller quantities please.
RobMyCharlatanX
12th Dec, 2015
I'm making this tonight, there are only two of us but I've just halved the receipe and if there's any left, will eat it tomorrow or freeze it. I've got the ingredients prepared already and because of my poor short term memory I've written myself notes to remind me to halve the stock and the sugar when I need them (and to remind myself not to cook the peppers with the onions, as I'm used to doing!) The big quantity here is not too much of a problem really, there are large families and big get-togethers where 10 people isn't unusual.
sashbynoe
28th Nov, 2013
Lots of people actually. Simply cut the ingredients down to make however many portions you want. Use a calculator if you can't do it in your head
ladyb666
18th Jan, 2013
5.05
Used cubed pork shoulder rather than tenderloin and cooked at 140C for two hours in fan assisted oven before adding dumplings. The pork was inexpensive but was extremely tender. Dumplings lovely and fluffy and the sauce soaked into the bottom of them. Made enough to feed five, but will make more next time and freeze. Added green veg as a side dish.

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