Czech Beef Goulash with Sour Cream

Method

1. Brown beef in a pot, then set aside. Sauté onion, garlic, and carrot in the same pot.
2. Add flour and caraway seeds, then stir in red wine and broth.
3. Return beef to the pot, cover, and simmer for 1.5 hours.
4. Mix sour cream with a bit of broth, then stir into the goulash.
5. Cook noodles separately and serve with the goulash.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.