- 2 tbsp olive oil
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
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
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 3 peppers, chopped
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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
- small bunch oregano, most leaves chopped
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
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.
To make the dumplings, combine all the ingredients, apart from the unchopped 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.
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.