Name: Beef Goulash with Fermented Dough Side
Total time: 160 min
Yield: 6 servings
Cuisine: Serbian
Ingredients: 1.5 kg beef stew meat; 1 onion, chopped; 2 carrots, sliced; 1 red bell pepper, diced; 2 cloves garlic, minced; 2 tbsp sweet paprika; 1 tbsp caraway seeds; 100 ml red wine; 2 liters beef broth; 100 ml sour cream; Salt and pepper to taste; 200 g all-purpose flour; 100 ml warm water; 1 tsp yeast; 1 tsp salt

A traditional Serbian goulash prepared with a unique fermented dough accompaniment for a deeper flavor profile.

Method

Prepare the fermented dough: In a bowl, mix flour, salt, and yeast. Gradually add warm water while stirring to form a dough. Cover and let it ferment for 1 hour at room temperature.
Heat oil in a large pot over medium heat.
Add the beef and cook until browned on all sides.
Add the onion, carrots, and garlic, and cook until softened.
Stir in the paprika and caraway seeds.
Pour in the red wine and beef broth, bring to a boil.
Reduce heat and simmer for 1.5 to 2 hours.
Stir in the red bell pepper and cook for another 20 minutes.
Stir in the sour cream and season with salt and pepper before serving.
Serve the goulash with the fermented dough on the side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.