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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27th Jan, 2013
When would you ever need to make enough goulash to feed 10?! Smaller quantities please.
12th Dec, 2015
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.
28th Nov, 2013
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
18th Jan, 2013
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.
2nd Jan, 2013
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
19th Nov, 2012
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
14th Nov, 2012
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.
29th Oct, 2012
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.
4th Oct, 2012
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.
18th Sep, 2012
Used half smoked and half ordinary paprika, didn't do the herb dumplings but will the next time! Yummy, will make again!


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