Hungarian Beef and Vegetable Soup

Method

1. Melt butter in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add beef and cook until browned on all sides.
3. Stir in carrots, potatoes, and garlic, then add crushed tomatoes.
4. Mix in paprika, thyme, caraway seeds, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Check for seasoning and adjust as needed.
7. Serve warm with a side of sour cream or crusty bread.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.