Pork goulash with herby dumplings

Pork goulash with herby dumplings

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(62 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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Chloe Gullis's picture
Chloe Gullis
11th May, 2020
disgustang meel do not makkk
23rd Dec, 2019
Easy and delicious
Jamie Measures
6th Jan, 2019
The method of this recipe is poorly conceived. Why is there a picture of this in a casserole pan when it says to use a frying pan? And what frying pan can handle 1.5kg of pork along with all the other ingredients? Make an effort, people! Too many of these recipes seem like rushed fillers to me.
AndyTastes's picture
25th Jan, 2019
it actually says you need to do this in batches..
11th Mar, 2018
This was a great last minute supper with some pork shoulder. Cooked it in the oven as recommended by others. Scaled down nicely for three of us with a bit of cous cous to mop up the juices. Oh, and I added a couple of spuds and carrots.
4th Jan, 2018
The goulash is lovely but the dumplings just ruined it for me. I probably made them badly but using the correct quantities and following the method they were far from fluffy! I use BBCgoodfood a lot though and this is the first recipe out of 100s that I don’t like.
18th Sep, 2016
Love this recipe so much so easy to make and very very tasty in fact joined up mainly for this recipe. I can't begin to tell you how nice and tasty this recipe is xx
7th Feb, 2016
This is good. There is no mention of seasoning so I would suggest adding this to taste before the dumplings otherwise it would be a bit bland. Made the full amount, had plenty and have enough for 4 double portions for the freezer. Maybe a chilli next time too.
1st Feb, 2016
No idea how the original recipe could have fed 10! Cooked it today for 5 adults so added another tin tomatoes,some carrots, tin of kidney beans, cayenne pepper and some chilli. I served it with mashed swede and potato.Everyone liked it and there was just enough left to freeze for another 5 meals if I served it with another veg.
12th Dec, 2015
Hi this is the first recipe I've done on this site and I'm very impressed, both me and my husband really enjoyed it. I had mine with rice as I always do with this sort of meal and in future would pass on the dumplings but that's a matter of personal preference. The only changes I made were to add 1/4 tsp of chilli flakes and I used garlic puree because the local shop was out of real garlic. Portion-wise well I did halve the recipe as there's only us two and my husband had seconds, there is enough left for our lunch tomorrow. I will definitely be giving it another go, thank you.


Ann-Marie M
24th Mar, 2019
The recipe states to leave out the oregano from the dumplings, and to sprinkle over the top at the end. I assume there is a typo somewhere, since they are called "Herby dumplings" so you must add some oregano at some point. What did other people do?
goodfoodteam's picture
28th Mar, 2019
Thanks for pointing this out. We have amended the method to make it clearer. The oregano leaves you have chopped are added to the dumplings, the rest are sprinkled over the top.
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