German Potato Goulash (Erdäpfelgulasch)

Method

1. Heat oil in a large pot over medium heat. Brown the beef cubes in batches, setting aside when browned.
2. In the same pot, sauté onion and garlic until translucent.
3. Stir in tomato paste and cook for 2 minutes. Add canned tomatoes, paprika, and caraway seeds.
4. Return the beef to the pot, add potatoes, and season with salt and pepper.
5. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.
6. Stir occasionally and adjust seasoning before serving.
7. Serve hot, optionally with a side of rye bread or boiled potatoes.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.