Serves 14
90 min
Pork Goulash with Herby Dumplings
Recipe GLPR4ef7f82ee8bd80
A hearty, comforting pork goulash rich with smoked paprika, tomatoes, and beef stock, topped with tender herbed dumplings. This rustic one-pot dish freezes beautifully and feeds a crowd. Serve with a dollop of soured cream and fresh oregano.
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Ingredients
2 tbsp olive oil
1.5 kg pork tenderloin, cut into strips
2 medium onions, sliced into thin wedges
4 garlic cloves, minced
1-2 tbsp smoked paprika
500 ml beef stock
2 cans (400 g each) chopped tomatoes
1 tbsp sugar
3 large bell peppers, chopped
250 g self-raising flour
140 g shredded suet
1.5 tsp baking powder
1 small bunch fresh oregano
Cold water (as needed for dumpling dough)
Directions
Heat 1 tbsp of olive oil in a large frying pan or Dutch oven over medium-high heat. Working in batches if necessary to avoid crowding, add the pork tenderloin strips and cook for 4–5 minutes, turning occasionally, until browned on all sides. Transfer the browned pork to a plate and set aside.
Add the remaining 1 tbsp of oil to the same pan and reduce heat to medium. Add the onion wedges and cook, stirring occasionally, for 8–10 minutes until softened and lightly caramelized at the edges.
Stir in the minced garlic and smoked paprika, cooking for 1–2 minutes until fragrant. Return the browned pork to the pan.
Pour in the beef stock, canned tomatoes (with their juices), and sugar. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes until the sauce thickens slightly.
Meanwhile, prepare the dumplings: Finely chop most of the oregano leaves, reserving a few whole sprigs. In a bowl, combine the self-raising flour, shredded suet, baking powder, and chopped oregano. Add just enough cold water while gently mixing to form a scone-like dough that holds together but is not wet. Divide into approximately 30 walnut-sized balls.
Stir the chopped bell peppers into the simmering goulash. Gently nestle the dumpling balls among the meat and sauce, spacing them evenly.
Cover the pan with a tight-fitting lid and cook for 25–30 minutes until the dumplings have puffed up and a skewer inserted into one comes out clean.
Cool and serve immediately garnished with reserved oregano sprigs, or cool completely and freeze in airtight containers for up to 2 months. To reheat from frozen, thaw in the refrigerator overnight, then gently warm on the stovetop over medium-low heat (covered, about 10–15 minutes for a full batch) or microwave on medium power (4–6 minutes per single portion, longer for larger servings) until piping hot throughout.
