Classic Hungarian Goulash with Olives

Method

1. Cut the beef chuck into cubes and season with salt, pepper, and paprika.
2. In a large pot, heat some oil and sauté the onion and garlic until softened.
3. Add the beef and cook until browned on all sides.
4. Pour in the red wine and let it simmer until reduced by half.
5. Stir in the tomato paste and add the beef broth. Bring to a boil, then reduce heat and let it simmer for 1.5 hours.
6. Add the black olives and continue cooking for another 15 minutes.
7. Adjust seasoning and serve with a side of noodles or rice.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.