Prep time: 45 mins

Cook time: 3/2 hours

Ingredients for 4 people

Pork Shoulder 1 Kg

Red Peppers x 3

Onions x2 

Garlic - 3 cloves

Vinegar

Red wine

Chicken Stock

Paprika

Chili dried

Chili fresh

Caraway seeds

Sour Cream

Dill

Sourdough Bread - 1/2 loaf

Eggs

Milk

Nutmeg

Parsley / chives

Flour

Pickled veg

Pre-heat oven to 140 C. For the goulash, cut pork shoulder into 2-inch cubes. Roughly chop peppers and onions, smash and roughly chop garlic, finely slice fresh chilis. Brown pork on all sides in a pan, then transfer into a large casserole. In the same pan, add onions and peppers, color for 5 minutes. Add crushed garlic, chilis, and spices, and color for a further 3-4 minutes until spices are aromatic. Deglaze with vinegar and red wine and add to the casserole. Add chicken stock until not quite fully submerged. Cover with lid and let cook in the oven for 2 1/2 to 3 hours until fork tender. Remove lid and let cook for a further 20-30 minutes until liquid thickens. Season with salt and pepper to taste. Meanwhile, prepare your dumplings - slice bread into 2cm (half inch) cubes, add a few splashes of milk, season with salt, pepper, nutmeg, chopped chives and mix together. Separate 2 eggs, add yolks to bread mixture and beat whites until soft peaks form. Fold egg whites into bread mixture, spoon out onto cellophane and wrap into cylinders. Re-coat in second layer of cellophane and seal ends tightly. Allow to cool in the fridge for 30 minutes, then poach in gently simmering water for 5-7 minutes. Remove from water and allow to cool slightly before unwrapping. Slice bread dumplings into 2 cm thick disks, and serve with goulash, sour cream, and dill sprigs. Pair with Milan Nestarec Forks & Knives red and find your happy place.