German-Style Beef Goulash with Spaetzle

Method

1. Cut the beef into bite-sized pieces and season with salt and pepper.
2. In a skillet, melt butter and brown the beef until golden.
3. Add chopped onion, celery, and garlic, cook until fragrant.
4. Sprinkle flour over the mixture and stir to coat.
5. Pour in beef broth and caraway seeds, bring to a simmer.
6. Cover and cook for 1 hour, stirring occasionally.
7. Prepare spaetzle according to package instructions.
8. Serve the goulash with spaetzle, optionally topped with sour cream.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.