Polish Potato Pancakes with Goulash

Method

1. Grate potatoes and place in a colander. Squeeze out excess moisture.
2. In a bowl, mix grated potatoes with egg, flour, salt, and pepper.
3. Heat oil in a skillet and drop spoonfuls of the mixture into the pan. Flatten into pancakes.
4. Cook until golden brown on both sides. Set aside.
5. In a pot, brown the beef chuck roast. Add onion, carrots, celery, garlic, paprika, and thyme.
6. Pour in beef broth and simmer for 1.5 hours until tender.
7. Stir in sour cream and dill. Serve the goulash with the potato pancakes.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.