Name: Pork goulash with herby dumplings
Prep time: 25 min
Cook time: 25 min
Yield: 10
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 -

Ingredients for - Pork goulash with herby dumplings

1. 2 tbsp olive oil

2. 1 ½kg pork tenderloin, cut into strips

3. 2 onions, cut into thin wedges

4. 4 garlic cloves, crushed

5. 1-2 tbsp smoked paprika

6. 500ml beef stock

7. 2 x cans chopped tomato

8. 1 Tbsp sugar

9. 3 peppers, chopped

10. 250g self-raising flour

11. 140g shredded suet

12. 1 ½ tsp baking powder

13. small bunch oregano, most leaves chopped

How to cook deliciously - Pork goulash with herby dumplings

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.