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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18th Jun, 2011
Not half as good as Jamie Olivers version using an economical and tasty shoulder of pork. Jamies contains loads of peppers including the sun dried type. Jamie shreads his shoulder at the end of cooking which is better than chunks of tenderloin which is a premium cut (far too expensive for us). I use outdoor reared Gloucester old spot. very tender and full of taste.
30th Mar, 2011
I haven't made goulash since I was a newly wed several decades ago. I was looking for a recipe for the diced pork that was on special offer in Lidl and so found this and tried it. A really tasty meal. I made just half the amount at there are only 3 1/2 of us and it was just about right. Will definately make the full amount next time and freeze half. Definately one to add to the recipe collection.
7th Mar, 2011
Not amazing but a good midweek meal. My three year old loved it. I scaled down the quantity and, like a previous reviewer, I was a bit dubious about the cooking time in case the pork was dry but it was absolutely fine.
1st Mar, 2011
Made this for the second time tonight and again it was delicious. The smoked paprika is an important element and gives it a clear flavour so I'm not sure it would be the same with plain paprika. I find it hard to buy fresh oregano and my plant in the garden hasn't survived the winter so I used parsley and they were very tasty. I would recommend using an alternative fresh herb rather than dried oregano.
1st Mar, 2011
28th Feb, 2011
We love this, but I make suet free dumplings. Add 1 egg and enough milk to make a soft dough to the flour. Some grated parmesan if you have some handy also perks them up.
26th Feb, 2011
The stew was nice enough, but we didn't like the dumplings- prehaps as we used dried oregano.
13th Feb, 2011
Made this this evening. Liked it a lot. Added some chopped up chorizo which was left over in the fridge which complimented it very well. Will definitely make again.
11th Feb, 2011
I have made this 4 times now, the first time I made it with the dumplings, but the family didn't enjoy them, but we loved the sauce, so decided to serve with pasta, I know it's not traditionally served with pasta but it tasted fantastic.
9th Feb, 2011
The other half enjoyed this but I wasn't fussed on the flavour too much paprika for me. I used 2 tbsp smoked paprika which he thought gave it a kick. Dumplings were nice not stodgy; I used plain flour and a little extra baking powder.


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