Croatian Beef Goulash

Method

1. In a large pot, heat some oil and brown the beef chuck on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrots, and garlic until softened.
3. Add paprika and cook for 1 minute. Stir in tomato paste and cook for another minute.
4. Return the beef to the pot, add beef broth, and bring to a simmer. Cover and cook for 1.5-2 hours until the beef is tender.
5. Stir in potatoes and cook for another 20-30 minutes until tender.
6. Just before serving, stir in sour cream and season with salt and pepper. Garnish with fresh parsley.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.