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Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(42 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

    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

    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

    shuh-ga

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

  • 3 peppers, chopped

    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

    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

    or-ee-gar-no

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

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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.

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Comments, questions and tips

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Comments (52)

vrog's picture

This is good. There is no mention of seasoning so I would suggest adding this to taste before the dumplings otherwise it would be a bit bland. Made the full amount, had plenty and have enough for 4 double portions for the freezer. Maybe a chilli next time too.

Ajm1968's picture

No idea how the original recipe could have fed 10! Cooked it today for 5 adults so
added another tin tomatoes,some carrots, tin of kidney beans, cayenne pepper and some chilli.
I served it with mashed swede and potato.Everyone liked it and there was just enough left to freeze for another 5 meals if I served it with another veg.

RobMyCharlatanX's picture

Hi this is the first recipe I've done on this site and I'm very impressed, both me and my husband really enjoyed it. I had mine with rice as I always do with this sort of meal and in future would pass on the dumplings but that's a matter of personal preference. The only changes I made were to add 1/4 tsp of chilli flakes and I used garlic puree because the local shop was out of real garlic. Portion-wise well I did halve the recipe as there's only us two and my husband had seconds, there is enough left for our lunch tomorrow. I will definitely be giving it another go, thank you.

kathy535's picture
3.75

This was nice and I'd make it again but I was slightly disappointed in a couple of things. Firstly, i made half the amount but there was no way it would have fed 5 people, we are quite greedy but I only served us small portions (by our standards anyhow!) and it served 3. Secondly, i found it very bland and so added 1tsp of cayenne pepper and 1 tsp of chipotle chilli powder which made it more tasty (although still not spicy). I'd give it 3.5 stars if I could but husband loved it so it gets bumped up to 4.

gotters's picture

followed the recipe precisely but didn't cook on the hob - as somebody else suggested once meat and onions browned I cooked in the oven for 2.5 hours total at 170c - I added the peppers with about an hour to go then took the lid off for the last 30mins or so when the dumplings went in.
was brilliant - delicious strong flavour, super tender meat and a bright red smoked paprika colour

Lisat83's picture
5

This meal was superb, my family really enjoyed it! I made it using left over pork and didn't have any beef stock so used chicken stock. Very tasty and easy to make :)

Kaja's picture
3.75

It was very tasty and I'll make it again!
I put more water in mine as it came out really thick like sauce rather than soup and it was bit too spicy for my 10 years old daughter but perfect for me and my husband.
I did without dumplings and add some oregano.

bananatea's picture

I have become an avid batch cooker, freezing recipes straightaway in separate small foil containers. This recipe tasted great but not great out of the freezer, especially not the dumplings! OK recipe but IF made again ( expensive cut of meat) I would leave out the dumplings, personally.

katycooks's picture

This was delicious! I used red and green peppers (and had no problem with the green ones). I used 2/3 smoked and 1/3 unsmoked Paprika and added some chilli flakes for a bit of heat. I made the dumplings as stated in the recipe but used a small quantity of dried Oregano as I had no fresh - they came out beautifully fluffy and light. I can certainly see this going well with either mashed potatoes or tagliatelle as well. Can't really see why you need tenderloin for this - a cheaper cut, cooked a bit longer, would be perfectly good too. Anyway, I thought it was lovely and I will certainly make it again.

saelma4's picture

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's picture
4

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's picture

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's picture
5

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's picture

Add sliced chorizo with the pork and chopped parsley at the end it makes for a more intense flavor

maryechappell's picture
5

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's picture

When would you ever need to make enough goulash to feed 10?! Smaller quantities please.

RobMyCharlatanX's picture

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's picture

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's picture
5

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.

wendy_darling's picture
5

This was delicious. I only used 1kg of pork because 1.5 looked like too much as I was slicing it. I cooked all the components separately due to lack of space in the frying pan! I put it all in a big casserole dish in the oven at 180c for an hour then 150c for a further hour. I took the sauce out at the end as it was very thin and thickened it with some cornflour. I shredded the pork, it was so tender. Made enough for another 2 meals which are now in the freezer. Served it with mash, made some of that for the freezer too. Will be great to be able to produce a proper dinner on a busy evening

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