Name: Pork goulash with herby dumplings
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 10
Cuisine: Eastern European
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; 250g self-raising flour; 140g shredded suet; 1 ½ tsp baking powder; small bunch oregano most leaves chopped

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

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
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
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.