German-style Goulash with Knödel

Method

1. Cut the beef into cubes and brown in a pot.
2. Add chopped onion and garlic, sauté until softened.
3. Stir in caraway seeds and flour, cooking for 2 minutes.
4. Pour in beef broth and bring to a boil.
5. Reduce heat and simmer for 1 hour.
6. Stir in sour cream and season with salt and pepper.
7. Meanwhile, prepare dumpling dough and shape into small balls.
8. Add dumplings to the goulash and cook for 15 minutes.
9. Serve hot.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.