Belarusian Draniki with Goulash

Method

1. Peel and grate the potatoes, then squeeze out excess moisture.
2. In a bowl, mix grated potatoes with chopped onion, eggs, flour, and salt.
3. Heat butter in a pan and drop spoonfuls of the mixture to form pancakes.
4. Cook until golden brown on both sides and set aside.
5. In a separate pot, sauté beef chuck until browned, then add chopped carrot, onion, and garlic.
6. Add beef broth, tomato paste, paprika, caraway seeds, salt, and pepper.
7. Simmer for 1 hour until the goulash is tender and thick.
8. Serve the draniki with the goulash on the side.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.