Name: Pork goulash with herby dumplings
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 10
Cuisine: Eastern European
Ingredients: 2 tbsp olive oil; 1 ½kg pork tenderloin cut into strips; 2 onions cut into thin wedges; 4 garlic cloves crushed; 1-2 tbsp smoked paprika; 500ml beef stock; 2 x cans chopped tomato; 1 tbsp sugar; 3 peppers chopped; 250g self-raising flour; 140g shredded suet; 1 ½ tsp baking powder; small bunch oregano most leaves chopped

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Pork goulash with herby dumplings

Pork goulash with herby dumplings

Good Food team

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Serves 10

Easy

Prep: 25 mins

Cook: 1 hr and 30 mins

A star rating of 4.2 out of 5.71 ratingsRate

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Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew

Freezable

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A star rating of 4.9 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 ½kg pork tenderloin

cut into strips
2 onions

cut into thin wedges
4 garlic cloves

crushed
1-2 tbsp smoked paprika
500ml beef stock
2 x cans chopped tomato
1 tbsp sugar
3 peppers

chopped

For the dumplings

250g self-raising flour
140g shredded suet
1 ½ tsp baking powder
small bunch oregano

most leaves chopped

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Nutrition: per serving

kcal476
fat25g
saturates10g
carbs27g
sugars5g
fibre2g
protein38g
salt0.84g

low

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.

Recipe from Good Food magazine, February 2011

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A star rating of 4.2 out of 5.71 ratings

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