Czech Svíčková with Noodles

Method

1. Cut beef into cubes and brown in a pot. Remove and set aside.
2. Sauté onion, carrots, and garlic in the same pot. Add flour and paprika.
3. Stir in red wine, then return beef to the pot. Simmer for 1.5 hours.
4. Mix sour cream with a little broth to temper, 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.