aunt squishy's autumn goulash & dumplings

Name: Aunt Squishy's Autumn Goulash & Dumplings
Prep time: 1 h
Cook time: 6 h 30 min
Yield: 12
Cuisine: German
Ingredients: ## MARINADE; 4 1/2 pound(s) pork loin cut into 1 inch cubes; 6 tablespoon(s) paprika; 3 tablespoon(s) dill; 3 tablespoon(s) garlic powder; 3 teaspoon(s) black pepper; ## COMBINE WITH; 2 quart(s) chicken or beef stock; 1 can(s) tomato paste (medium); 2 can(s) stewed or crushed tomatoes (large); 2 cup(s) dry red wine; 2 large sweet potatoes; 1 medium butternut squash; 1 large yellow or white onion; 3 large bay leaves; ## FINISH OFF; 3 can(s) biscuit dough

11 Pinches 1 Photo

Lynsee Gilbert

Updated on Nov 19, 2019

WARNING: This recipe feeds a small army (or two people for six days) and probably won't all fit in one pot. Feel free to cut the recipe in half or be prepared to divide into two crockpots. NOTE: If you're planning to make this recipe with leftover and you want a fair number of biscuits in every serving, only use 1 can of biscuit dough at a time, adding more to the surface of the goulash each time the previous batch gets picked off. Piling the dough on in more than one layer and/or mixing the dough into the goulash is not recommended.

Rate

prep time 1 Hr

cook time 6 Hr 30 Min

method Slow Cooker Crock Pot

yield 12-24 serving(s)

Ingredients

MARINADE
4 1/2 pounds pork loin cut into 1 inch cubes
6 tablespoons paprika
3 tablespoons dill
3 tablespoons garlic powder
3 teaspoons black pepper
COMBINE WITH
2 quarts chicken or beef stock
1 can tomato paste (medium)
2 cans stewed or crushed tomatoes (large)
2 cups dry red wine
2 large sweet potatoes
1 medium butternut squash
1 large yellow or white onion
3 large bay leaves
FINISH OFF
3 cans biscuit dough

How To Make aunt squishy's autumn goulash & dumplings

Step 1

Trim the fat ribbons from your pork loin and discard. Cut loin into 1 inch cubes and deposit into a very large bowl or tupperware (I like to wash out those big ice cream tubs after we've emptied it because it has its own lid)

Step 2

Sprinkle paprika, garlic, dill, and black pepper over the pork and mix thoroughly ensuring that all pieces are well coated.
Step 3

Place pork in the fridge to marinate for as long as you can manage (I prefer overnight).
Step 4

Peel and dice the onion (any size works but I have to dice mine super tiny so my husband will eat it)
Step 5

Peel the sweet potatoes and peel/de-seed the squash and cut each into 1-inch cubes
Step 6

Combine tomato paste, both cans of stewed tomatoes, and red wine in your crockpot(s) and mix thoroughly until tomato paste is incorporated
Step 7

Carefully add onions, squash, sweet potatoes, and pork to the crockpot(s)
Step 8

Add beef or chicken stock until contents of the pot are covered leaving 1-2 inches of space at the top (for dumplings, which come later)
Step 9

Stick 2-3 large bay leaves into the mixture keeping track of where you put them so you'll be able to easily locate and remove them later. Cover and cook on high for 4 hours or low for 6 or until squash and sweet potatoes reach desired tenderness
Step 10

Remove bay leaves and discard. Cut raw biscuits into quarters and gently drop the dough chunks atop the mix, distributing them evenly over the surface
Step 11

Cover again and cook on high for 30 minutes or until biscuits reach desired level of doneness. Serve.
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