Pork goulash with herby dumplings
Goulash makes a great freezer standby – just the job when you’re pushed for time, but want the comfort of a stew
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
For the dumplings
- 250g self-raising flour
- 140g shredded suet
- 1 ½ tsp baking powder
- small bunch oregano, most leaves chopped
Method
- 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.
- 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.
- 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.
