Pork goulash with herby dumplings

A pizza sitting on top of a pan Casserole Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:1 hr and 30 mins
  • Easy
  • Serves 10

Goulash makes a great freezer standby – just the job when you’re pushed for time, but want the comfort of a stew

Nutrient Unit
kcal 476
fat 25g
saturates 10g
carbs 27g
sugars 5g
fibre 2g
protein 38g
salt 0.84g
Related:
Easy one-pot chicken casserole

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
Related:
Smoky sausage casserole

Method

  • STEP 1

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.

  • STEP 2
Related:
Chicken & red wine casserole with herby dumplings

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.

  • STEP 3
Related:
Vegetarian casserole

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.

Rate article
( No ratings yet )
×