• Pre-heat oven to 140ºc

• Heat large cast iron pot over medium heat. Add olive oil & brown the meat in batches (approx 2 batches). This is because you want a nice golden brown on all sides of the chunks of meat. If you over-crowd the pan, the meat will broil & not brown. Once browned all the batches. Set aside.

• Reduce heat in the pot to medium / low. Add onions, garlic & celery. Saute for 3 to 4 minutes. Until the mixture turns slightly translucent. Then add paprika, oregano, white pepper & flour & cook & stir for an additional minute. The mixture will be super thick. 

• Then add beef stock, Lucky Taco Chipotle hot sauce, water & lemon juice. Cook & stir for 2 minutes.

• Add the meat back into pot & season with a good few pinches of sea salt & cracked black pepper. Cover with lid & place in pre-heated oven & cook for 4 hours. Check after 2 hours & stir. Add a little more water if needed.

• Meanwhile, make your potato dumplings. Cook potato chunks in a large pan of salted boiling water for about 20 minutes (until tender). Drain & mash until smooth. Add breadcrumbs, egg, 1/2 teaspoon salt & mix well. Form into 2 inch balls & set aside.

• After 4 hours the meat should be meltingly tender. Get 2 forks & pull a piece apart to check (you’ll know…).

• Place pot back over medium / high heat on the stove-top & add the sour cream. Mix well. 

• Carefully add potato dumplings. Spoon over the sauce, so they are nice & coated & submerged. Cook with the lid on for about 15 minutes.

• To serve, spoon goulash & dumplings into bowls & sprinkle with parsley, fresh chilli (optional) & serve with pickles on the side.

• Serve with some crusty white bread in for the win. Enjoy!