Classic Austrian Beef Goulash with Potato Dumplings and Vegetable Medley

Method

1. Brown the beef in a large pot.
2. Add chopped onion, garlic, carrot, and celery root, and cook until softened.
3. Mix in tomato paste and paprika, then add beef stock.
4. Simmer for 1.5 hours until the beef is tender.
5. Boil potatoes, mash them, and mix with egg and milk to form dumpling dough.
6. Shape the dough into small balls and add to the goulash.
7. Cook for 10 minutes until the dumplings are cooked through.
8. Steam the mixed vegetables and serve 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.