Pork Goulash with Herby Dumplings

Name: Pork Goulash with Herby Dumplings
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves 10
Cuisine: eastern european
Ingredients: 2 tbsp olive oil; 1 1/2kg 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 1/2 tsp baking powder; small bunch oregano most leaves chopped

4.15 (71)

⏱ 115 mins 🍽 Serves 10 🌶 eastern european ✅ Easy 🏷 Main course

This Eastern European pork goulash is a rich and flavourful stew, simmered with smoked paprika, peppers, and tomatoes. It is served with light, herby suet dumplings that cook directly in the sauce. Ideal for a comforting main course, this recipe makes enough for ten people and can be conveniently frozen for future meals, requiring just over an hour and a half to prepare and cook.

Ingredients

2 tbsp olive oil
1 1/2kg 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 1/2 tsp baking powder
small bunch oregano most leaves chopped

Method

Warm half the oil in a large pan and cook the pork strips for 4-5 mins until they colour. Remove them from the pan. Cook the onion wedges in the remaining oil for 8-10 mins until softened. Add the crushed garlic and smoked paprika, cooking for 1-2 mins more. Put the pork back into the pan with the beef stock, chopped tomatoes, and sugar. Let it come to a boil, then reduce the heat and let it simmer for 20-30 mins until the sauce reduces.
For the dumplings, mix the flour, shredded suet, baking powder, and chopped oregano with cold water to form a firm, scone-like dough. Shape the mix into about 30 balls the size of walnuts. Mix the chopped peppers into the goulash. Place the dumplings into the stew, put a lid on the pan, and cook for 25-30 mins until the dumplings have risen. Let it cool to freeze for up to 2 months, or serve immediately with the saved oregano leaves and soured cream.
To reheat from frozen, first defrost it completely. Warm a single portion in the microwave on medium for 4-6 mins. For bigger servings, heat it for longer or warm it gently in a covered pan on the hob until it is piping hot.

Nutrition (per serving)

Calories476 kcal

Fat25 g

Saturates10 g

Carbs27 g

Sugars5 g

Fibre2 g

Protein38 g

Sodium336 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineeastern european