Winter root mash with buttery crumbs
A little bit of this winter root mash goes a long way - make it a day ahead and cut the stress on Christmas Day
Pork goulash with herby dumplings
Serves 10
Easy
Prep:
Cook:
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Skip to ingredients
- 2 tbsp olive oil
- 1 ½kg pork tenderloincut into strips
- 2 onionscut into thin wedges
- 4 garlic clovescrushed
- 1-2 tbsp smoked paprika
- 500ml beef stock
- 2 x cans chopped tomato
- 1 tbsp sugar
- 3 pepperschopped
For the dumplings
- 250g self-raising flour
- 140g shredded suet
- 1 ½ tsp baking powder
- small bunch oreganomost leaves chopped
Nutrition: per serving
- kcal476
- fat25g
- saturates10g
- carbs27g
- sugars5g
- fibre2g
- protein38g
- salt0.84glow
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.
