Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(54 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

    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

    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

    Sugar

    shuh-ga

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

  • 3 peppers, chopped
    Peppers

    Pepper

    pep-iz

    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
    Oregano

    Oregano

    or-ee-gar-no

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

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 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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abbiescookingkitchen
12th Jun, 2012
4.05
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
parishka
3rd Mar, 2012
I cooked this recipe few times and it became one of our family favourite recipe. Every time taste great and perfect, easy to cook. But my 6 y.o. daughter thinks it is spicy even if I did adjust it for her - so I think not for young kids taste but parents love it with tagliateli pasta on the side or without....Yum yum...
parishka
3rd Mar, 2012
I cooked this recipe few times and it became one of our family favourite recipe. Every time taste great and perfect, easy to cook. But my 6 y.o. daughter thinks it is spicy even if I did adjust it for her - so I think not for young kids taste but parents love it with tagliateli pasta on the side or without....Yum yum...
parishka
3rd Mar, 2012
I cooked this recipe few times and it became one of our family favourite recipe. Every time taste great and perfect, easy to cook. But my 6 y.o. daughter thinks it is spicy even if I did adjust it for her - so I think not for young kids taste but parents love it with tagliateli pasta on the side or without....Yum yum...
ashley_lg_williams
22nd Nov, 2011
4.05
I used budget packs of pork chops that were on special offer, and although they took a little longer to prepare, they worked very well. Adopted the alternative suggestions on the dumplings - ie plain flour with baking soda and an egg rather than suet - and they were the most commented aspects of the meal. The only problem was that it went down so well, four of us ate about two thirds of it, so it will never stretch to 10 portions!
ilwenundomiel
27th Oct, 2011
We traditionally make another kind of dumplings with goulash in our country. I'm not able to imagine the taste of these but I think they can't soak with the sauce as the original dumplings do. We make them with fresh yeast and white bread cut into pieces and they are georgeous - light, fluffy and soaked with delicious homemade goulash...
tammyd
9th Oct, 2011
5.05
I cook this dish in the oven - it really enriches the flavours if cooked for 2-3 hours ( I vary the temperature between 160 and 180C depending on how much time I've got.
itsamee
16th Sep, 2011
5.05
I made this because it can be frozen but didn't expect such good results when defrosted, particularly the dumplings. All of the family enjoy this one and so I always make one extra for the freezer.
needideas
8th Sep, 2011
5.05
I made this for my family & friends (6 of us). I used pork loin steaks as that's all the shop had, no complaints. The smoked paprika flavour was lovely, I added 2 small red chillies that just gave it a little kick. Empty plates from everybody except my 21yr old daughter...
alexia87
29th Aug, 2011
4.05
I used a mix of peppers too and the green ones weren't nice in this. It was very filling and the pork cooked well, I wasn't sure about the dumplings. Good freezer food though

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