Slovenian Goulash with Dumplings

Method

1. Cut the beef into bite-sized pieces and season with salt and pepper.
2. In a large pot, cook the beef until browned, then set aside.
3. Sauté chopped onion and garlic until golden, add paprika and marjoram.
4. Pour in beef broth, return beef to the pot, and simmer for 1 hour.
5. In a bowl, mix flour, egg, milk, and a pinch of salt to make a dough.
6. Knead the dough, roll it out, and cut into small pieces.
7. Boil the dumplings until they float, then serve with the goulash.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.