Polish Goulash with Yeasted Dumplings

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 small bowl, dissolve active dry yeast in warm water. Let sit for 5-10 minutes until frothy.
6. In a large mixing bowl, combine flour and 1/2 cup butter. Mix until the texture resembles coarse crumbs.
7. Add the yeast mixture to the flour-butter mixture and stir until a dough forms. Knead for 5-7 minutes until smooth.
8. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
9. After rising, cut the dough into small pieces and shape into dumplings.
10. Add the dumplings to the goulash and cook for 15-20 minutes until they float to the surface.
11. Stir in sour cream and vinegar before serving.
12. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.