Lucky Recipes

Groovy Goulash

Cooking Time: 5 hours

Difficulty: Easy!

Serves: 4 (or 3 hungry).


• 1 tablespoon olive oil
• 1KG blade / chuck steak (cut into large chunks)
• 2 cups white onion (finely diced)
• 1 stick celery (finely diced)
• 8 large garlic cloves (finely diced)
• 2 tablespoons paprika
• 2 tablespoons dried oregano
• 1 teaspoon ground white pepper
• 1 tablespoon Lucky Taco Chipotle hot sauce
• 1/4 cup flour
• 1/4 cup tomato paste
• 3 x cups beef stock
• 1/2 cup water
• Juice of 1 lemon
• 120g sour cream
• 4 x medium potatoes (peeled & cubed)
• 1/2 cup plain breadcrumbs
• 1 egg
• 1/2 teaspoon table salt
• Large handful fresh parsley (roughly chopped)
• Fresh red chillies (as much or as little as you like)
• 2 medium sized gherkins (per serve)
• Crusty white bread & butter


• 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! 
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