2 tbsp olive oil
1½ kg pork tenderloins , cut into strips
2 onions , cut into thin wedges
4 garlic cloves , crushed
1-2 tbsp smoked paprika
500 ml beef stock
2 x 400 g cans chopped tomatoes
1 tbsp sugar
3 peppers , chopped into medium sized chunks
250 g self-raising flour
140 g shredded suet (available in supermarkets in the butter aisle)
1½ tsp baking powder
1 tsp dried oregano
1 tsp dried marjoram
small bunch fresh oregano, chopped (parsley will also do)
Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Then remove and set aside. You may need to do this in batches. Add the remaining oil to a large casserole dish and 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. Add the cooked pork and pour in the stock, tomatoes and add the sugar. Bring to the boil, then turn down and simmer uncovered for 20-30 mins until the sauce has thickened.
To make the dumplings, combine all the ingredients, apart from the fresh oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls.
Add the peppers into the goulash then drop in the dumplings and cover the pan with a lid cooking for 25-30 mins until the dumplings are puffed up. Serve scattered with reserved oregano and some soured cream if you like. This can be frozen and will keep well for around 2 months.