Slow-Cooked Beef in Spiced Cream Sauce

Method

1. Season beef with salt, pepper, paprika, and caraway seeds.
2. In a large pot, brown the beef on all sides.
3. Add onions and garlic, sauté until softened.
4. Pour in heavy cream and sour cream, bring to a simmer.
5. Cover and cook on low heat for 2.5-3 hours until tender.
6. Serve with dumplings on the side.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.