PORK GOULASH

Pork Goulash image

Provided by jordangenevieve

Time 2h

Yield Serves 10

Number Of Ingredients 13

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2 tbsp olive oil
1.5 kg pork tenderloin, cut into strips
2 red onions, cut into thin wedges
4 cloves garlic, crushed
1 tbsp paprika
500ml beef stock
2 x 400g tinned chopped tomatoes
1 tbsp sugar
3 peppers, chopped
250g self-raising flour
140g holsum cooking fat, shredded or grated
1 1/2 tsp baking powder
small bunch oregano, chopped

Steps:

Heat half the oil in a large frying pan and fry the pork for 5 minutes or until browned. Remove and set aside. Use the remaining oil to fry the onions for 8-10 minutes or until soft and starting to brown. Add the garlic and paprika and fry for another 2 minutes.
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 minutes until the sauce has thickened.
For the dumplings, combine all the ingredients, except for the oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-sized balls.
Stir the peppers into the goulash. Tuck in the dumplings and cover the pan with a lid and cook for another 25-30 minutes until the dumplings are puffed up.
Serve scattered with oregano.