Pork Goulash
Member recipe

Pork Goulash

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Serves 10

A great filling meal.

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  • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Serve scattered with oregano.

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Trudie Chris's picture
Trudie Chris
11th Jan, 2018
I used 500 gram pork as we are only two and used 1 tablespoon hot smoked paprika (halved all other ingredients) which made it a bit more full flavoured, but maybe the kids might not be so keen!