Slow-Braised Beef Goulash with Fermented Dough

Method

1. Prepare the fermented dough by mixing flour, yeast, salt, and warm water, then let it rise for 1 hour at room temperature.
2. Cut the beef into cubes and season with salt and pepper.
3. In a large pot, heat oil and brown the beef.
4. Add the onion and garlic, and cook until softened.
5. Stir in the paprika, tomato paste, and caraway seeds.
6. Add the beef broth, diced tomatoes, carrots, celery, and potatoes.
7. Bring to a boil, then reduce heat and simmer for 1.5 hours.
8. Adjust seasoning and serve.
9. Serve with the fermented dough on the side for a contrasting texture.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.