Pork Goulash with Dumplings

[Full disclosure: I am fighting off a sinus infection and was deemed too sick to cook, and was therefore relegated to photo duties. The missus gets all the credit for cooking this dinner.]

The missus is a European smorgasbord of ethnic goodness. You want something German, she’s got the background. Polish, Italian, and even Hungarian, too. Her grandparents taught her well. Last night was goulash night.

Plus, we’ve recently discovered the easiest (and probably most podunk) way to add dumplings to a meal. Any dish that simmers in a good amount of liquid for longer than 20 minutes can be enhanced by adding biscuit dumplings. They’re delicious. They bring just the right amount of doughy, gooey, bready texture to the meal.

And now…on to the dish:


2 tbsp olive oil
1 small onion, diced
1-2 lbs pork loin, diced
4 tbsp paprika, divided
2 cups beef broth
1 can diced tomatoes
1 pkg of refrigerated biscuits
1 green bell pepper, julienned
2 tbsp tomato paste

In a dutch oven, heat olive oil over medium heat. Once hot, add onions and first half of paprika. Stir to ensure proper coating. Once tender, add pork and second half of paprika. Once pork is browned, add broth and tomatoes. Simmer pork in liquid over low heat for 1 hour.

Once simmered, place raw biscuits atop mixture. Cover and simmer for 15 minutes. Once biscuits are done, carefully scoop them out and place in serving bowls. Add pepper strips and tomato paste to pot; mix well. Cook until pepper is slightly wilted. Serve mixture over dumplings.

Serves 4-8.



About Gerard

Fun-loving, well-read foodie.
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