Czech-Style Beef in Brown Sauce with Dumplings

Method

1. Cut the beef into 2cm cubes and season with salt, pepper, and paprika.
2. In a large pan, melt the butter and brown the beef on all sides.
3. Add chopped onion and garlic, sauté until softened.
4. Stir in tomato paste, then add beef broth and bring to a simmer.
5. Cook for 1.5 hours until the beef is tender.
6. Meanwhile, make dumplings: mix flour, egg, breadcrumbs, and a pinch of salt with water to form a dough.
7. Knead the dough, roll into small balls, and cook in boiling salted water until they float.
8. Serve the beef with the sauce and dumplings, garnished with fresh parsley.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.