Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

aunt squishy's autumn goulash & dumplings

musededannan-9058 avatar
Recipe by
Lynsee Gilbert
@musededannan-9058

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.

►
yield 12 -24
prep time 1 Hr
cook time 6 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For aunt squishy's autumn goulash & dumplings

  • MARINADE
  • 4 1/2 lb
    pork loin cut into 1 inch cubes
  • 6 Tbsp
    paprika
  • 3 Tbsp
    dill
  • 3 Tbsp
    garlic powder
  • 3 tsp
    black pepper
  • COMBINE WITH
  • 2 qt
    chicken or beef stock
  • 1 can
    tomato paste (medium)
  • 2 can
    stewed or crushed tomatoes (large)
  • 2 c
    dry red wine
  • 2 lg
    sweet potatoes
  • 1 md
    butternut squash
  • 1 lg
    yellow or white onion
  • 3 lg
    bay leaves
  • FINISH OFF
  • 3 can
    biscuit dough

How To Make aunt squishy's autumn goulash & dumplings

  • 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)
  • 2
    Sprinkle paprika, garlic, dill, and black pepper over the pork and mix thoroughly ensuring that all pieces are well coated.
  • 3
    Place pork in the fridge to marinate for as long as you can manage (I prefer overnight).
  • 4
    Peel and dice the onion (any size works but I have to dice mine super tiny so my husband will eat it)
  • 5
    Peel the sweet potatoes and peel/de-seed the squash and cut each into 1-inch cubes
  • 6
    Combine tomato paste, both cans of stewed tomatoes, and red wine in your crockpot(s) and mix thoroughly until tomato paste is incorporated
  • 7
    Carefully add onions, squash, sweet potatoes, and pork to the crockpot(s)
  • 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)
  • 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
  • 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
  • 11
    Cover again and cook on high for 30 minutes or until biscuits reach desired level of doneness. Serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT