Member recipe by jordangenevieve
- 2 tbsp olive oil
- 1.5 kg pork tenderloin, cut into strips
- 2 red onions, cut into thin wedges
- 4 cloves garlic, crushed
- 1 tbsp paprika
- 500ml beef stock
- 2 x 400g tinned chopped tomatoes
- 1 tbsp sugar
- 3 peppers, chopped
- For the dumplings:
- 250g self-raising flour
- 140g holsum cooking fat, shredded or grated
- 1 1/2 tsp baking powder
- small bunch oregano, chopped
- Heat half the oil in a large frying pan and fry the pork for 5 minutes or until browned. Remove and set aside. Use the remaining oil to fry the onions for 8-10 minutes or until soft and starting to brown. Add the garlic and paprika and fry for another 2 minutes.
- 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 minutes until the sauce has thickened.
- For the dumplings, combine all the ingredients, except for the oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-sized balls.
- Stir the peppers into the goulash. Tuck in the dumplings and cover the pan with a lid and cook for another 25-30 minutes until the dumplings are puffed up.
- Serve scattered with oregano.