Pork goulash with herby dumplings

Pork goulash with herby dumplings

  • Rating: 4 out of 5.62 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal476
fat25g
saturates10g
carbs27g
sugars5g
fibre2g
protein38g
low insalt0.84g
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Ingredients

For the dumplings

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.62 ratings
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