Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(35 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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Lisat83's picture
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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
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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
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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
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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
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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.

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
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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
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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

claire_moss's picture
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Wow, really really nice. I've never had dumplings before. I used a box of ready made dumpling mix as my two young children were crying at the supermarket and it jumped out at me from the end of an isle. It made 21 walnut sized dumplings which worked out perfectly - it was a perfect consistency. I am very proud of the final result and will definatley be making this again.

Paxos Girl's picture
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This really was one of the worst meals I have cooked off this site (and I use it several times a week). Even my husband, who eats anything and everything, left the dumplings. I felt it was a waste of pork tenderloin and a cheaper cut of meat would benefit from the slow cooking. Sorry Good Food, but this just did not deliver.

babybex's picture
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i did this recipe in a slow cooker for roughly 8 hours, it was the best thing i cooked in there so far. even my fussy husband had seconds.

karma_h2o's picture
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cooked this for a family of 4 (2 adults, 2 teenagers) all loved it, varied it slightly by putting the pork in seasoned flour before browning it and adding mushrooms (because I did not have the right amount of pork). I also roasted root vegetables separately (carrots and parsnips in olive oil and dried mixed herbs). Would cook this again.

louisagee's picture
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Used half smoked and half ordinary paprika, didn't do the herb dumplings but will the next time! Yummy, will make again!

abbiescookingkitchen's picture
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What on earth is suet? Anyway, I couldn't find any and used 2 eggs instead. Made the dumplings light and fluffy and not soggy. It was delicious, I absolutely loved this recipe will make again for one of those cold wet Cape Winter Days

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