Hungarian Goulash in Crusty Bread

Method

1. Dice the beef into 2cm cubes and brown in a pot over medium heat.
2. Add chopped onion, garlic, carrot, and potato, and sauté until softened.
3. Stir in paprika and tomato paste, cooking for 2 minutes to release the flavors.
4. Pour in beef broth, bring to a boil, then simmer for 1.5 hours until the meat is tender.
5. Meanwhile, split the bread loaf and warm it in the oven.
6. Serve the goulash in the bread, garnished with fresh parsley.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.