Czech Beef Goulash with Dumplings

Method

1. Chop the beef into cubes and season with salt and pepper.
2. In a large pot, heat oil and brown the beef on all sides.
3. Add chopped onion, carrots, and garlic, and sauté until softened.
4. Sprinkle flour over the mixture and stir to coat.
5. Pour in beef broth and red wine, bring to a simmer, and cook for 1.5 hours.
6. In a separate pot, cook the dumpling dough according to package instructions.
7. Just before serving, stir in sour cream into the goulash.
8. Serve the goulash with a side of dumplings.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.