Pork Goulash with Herbed Dumplings

The other day I bought pork goulash and really didn’t know what to do. I really wanted to make something different, tasty but yet also comforting as it been real Cape Winter. After browsing my favourite website (www.bbcgoodfood.com) for those moments when I need a little inspiration.

I found the perfect recipe.

It is ironic, as my mom used to make dumplings when I was little and hated them. I thought I will give it a bash, maybe just maybe my taste in things has changed any may like it.

Well I actually enjoyed it and will make again.

The recipe called for suet. Something I had never heard of before – after doing research on the Internet – found out that it is the solid white fat that is found around the kidneys or of the loin area of Beef or Mutton. Mostly used in British cooking, like steamed puddings and steak & kidney pies. Suet crust pastry is soft in contrast to the crispness of shortcrust pastry.

I would definitely recommend using the Smoked Paprika in this recipe, as the smoked paprika is an important element to this dish and gives it a clear flavour. I also added extra sweet paprika for a little extra depth and sweetness.

I also didn’t have self-raising flour so I added 10mls (2tsp) of baking powder. I would recommend in not adding more than the required recipe, as your dumplings will have that bitter/baking powder taste. (Mabey that is why I didn’t like my mom’s dumplings ….)

 

Pork Goulash with Herbed Dumplings :

Ingredients: (Pork Goulash)

• 2 tbsp olive oil

• 1 red chili – chopped

• 500 g pork goulash

• 1 onion , cut into thin wedges

• 4 garlic cloves , crushed

• 15 ml smoked paprika

• 30 ml sweet paprika

• 150 ml beef stock (I actually used Knorrs Stock Pot and then added 150ml water)

• 150 ml White Wine

• 1 x 400g cans chopped tomatoes

• 30 ml sugar

• 1 red peppers , chopped

• 10ml dried oregano

• 10ml dried thyme

Method: (Pork Goulash)

Heat half the oil in a large frying pan and fry the pork with the thyme for 4-5 mins until all nice and brown. Once done, remove and set aside. Use remaining oil to fry the onions and oregano for 8-10 mins until soft and starting to brown.

Then add the garlic, chili and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, white wine, tomatoes, sugar and the red pepper. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.

Taste and season with salt and pepper if necessary.

While the pork is busy doing its thing. You can start with the dumplings.

Ingredients for the herbed dumplings:

• 250g self-raising flour (or 250g normal flour and add 2tsp of baking powder to the flour mixture.)

• 140g shredded suet – if you can’t find any you can use 2 eggs instead

• 1½ tsp baking powder

• small bunch oregano, leaves chopped (I highly recommend using the fresh oregano leaves or fresh herbs, if you can’t find any then you can use fresh parsley)

Sift your flour and baking powder together, mix well add the oregano leaves. Add your eggs and mix until smooth and your have a scone like dough. Roll in 15 walnut sized balls. Add the dumplings to the pan and cover with a lid for 25 – 30 mins until the dumplings are puffed up.

If you have some extra origano you can scatter over the dish and maybe stir in a spoonful of sour cream or crème friache.

Tuck In and Enjoy on a cold Winters Night!!