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

    pepp-ah

    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

    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 (52)

ajwyld's picture
5

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
2

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

clairepugh's picture
5

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
2

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
5

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
5

We made this the day before, and it was lovely. would make again.

lizzafezza's picture
4

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.

mel1973's picture
4

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
4

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
4

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
3

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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