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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mel1973's picture
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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.

mel1973's picture
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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.

jonesd12red's picture
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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.

lilimohiddin's picture
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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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