Serves 10
115 min
Pork Goulash with Herby Dumplings
Recipe GLPR6d577517c62145
A hearty and comforting one-pot meal featuring tender strips of pork braised in a rich, smoky tomato sauce with peppers and topped with soft, fluffy dumplings infused with fresh oregano. This rustic dish brings warmth and satisfaction to any dinner table.
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Ingredients
2 tbsp olive oil
1.5 kg pork tenderloin, cut into strips
2 onions, cut into thin wedges
4 garlic cloves, crushed
1-2 tbsp smoked paprika
500 ml beef stock
2 x 400g cans chopped tomato
1 tbsp sugar
3 peppers, chopped
250g self-raising flour
140g shredded suet
1.5 tsp baking powder
small bunch fresh oregano, most leaves chopped
Directions
Heat 1 tbsp of olive oil in a large frying pan or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the pork strips for 4–5 minutes until browned on all sides. Transfer the browned pork to a plate and set aside.
Add the remaining 1 tbsp of olive oil to the pan. Add the onion wedges and cook for 8–10 minutes, stirring occasionally, until soft and beginning to caramelize. Stir in the crushed garlic and smoked paprika, and cook for 1–2 minutes until fragrant.
Return the browned pork to the pan and pour in the beef stock, chopped tomatoes, and sugar. Bring to a boil, then reduce the heat and simmer for 20–30 minutes until the sauce thickens and the pork is tender. Stir occasionally.
While the goulash simmers, prepare the dumpling dough. In a large bowl, combine the self-raising flour, shredded suet, baking powder, and most of the chopped oregano leaves. Add cold water a little at a time, mixing gently with your fingers until you form a soft, scone-like dough that holds together.
Shape the dough into approximately 30 walnut-sized balls. Stir the chopped peppers into the simmering goulash sauce.
Carefully tuck the dumplings into the goulash, nestling them into the sauce. Cover the pan with a lid, reduce the heat to medium-low, and cook for 25–30 minutes until the dumplings are puffed up and cooked through.
To serve immediately, ladle into bowls and scatter with the reserved oregano leaves. Serve with soured cream on the side if desired. To freeze, allow to cool completely, then transfer to freezer containers and freeze for up to 2 months.
To reheat from frozen, either defrost fully and gently reheat on the stovetop over medium heat (covered, until piping hot), or reheat in the microwave on medium power for 4–6 minutes per portion, adjusting time for larger servings until heated through.
