Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(54 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


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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  • 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



    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

    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



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


  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 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.

  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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23rd Oct, 2014
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 :)
10th Oct, 2014
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.
5th Jan, 2014
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
13th Oct, 2013
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.
1st Oct, 2013
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.
5th Jun, 2013
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.
12th Apr, 2013
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.
16th Feb, 2013
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.
29th Jan, 2013
Add sliced chorizo with the pork and chopped parsley at the end it makes for a more intense flavor
28th Jan, 2013
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.


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