Classic German Kartoffelgulasch

Method

1. Heat vegetable oil in a large skillet, brown the beef.
2. Add onion and garlic, cook until softened.
3. Stir in potatoes, tomatoes, paprika, and caraway seeds.
4. Pour in beef broth, bring to a simmer, and cook for 45 minutes.
5. Season with salt and pepper, serve warm.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.