Polish Goulash with Dumplings - Steamed Version

Method

1. In a large pot, brown the beef stew meat over medium heat. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another 2 minutes.
3. Stir in tomato paste, paprika, and caraway seeds. Cook for 1-2 minutes.
4. Add the beef back to the pot, pour in beef broth, and bring to a simmer. Cook for 1.5-2 hours until the beef is tender.
5. In a separate bowl, mix flour, egg, milk, and butter to create a dough. Knead until smooth, then cut into small dumplings.
6. Place the dumplings in a steamer basket over boiling water and steam for 15-20 minutes until they are cooked through.
7. Add the dumplings to the goulash and cook for 5-10 minutes to heat through.
8. Stir in sour cream and vinegar before serving.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.