Czech-Style Beef Goulash with Knedlíky

Method

1. Dice beef and sauté with onion, garlic, and carrot until browned.
2. Add paprika, flour, and beef stock, then simmer for 1 hour.
3. Stir in sour cream and cook for 10 minutes.
4. Prepare knedlíky: mash potatoes, mix with egg, oil, and flour, then shape into balls.
5. Serve the goulash with dumplings.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.