Slow-Cooked Serbian Goulash with Fermented Dough

Method

1. In a large pot, heat oil over medium heat.
2. Add the beef and cook until browned on all sides.
3. Add the onion, carrots, and garlic, and cook until softened.
4. Stir in the paprika and caraway seeds.
5. Pour in the red wine and beef broth, bring to a boil.
6. Reduce heat and simmer for 1.5 to 2 hours.
7. Add the potatoes and cook for another 30 minutes.
8. While the goulash simmers, prepare the dough: In a bowl, mix flour, salt, and yeast.
9. Stir in warm water and mix until a dough forms.
10. Knead the dough for 10 minutes until smooth and elastic.
11. Cover the dough and let it ferment for 2 hours at room temperature.
12. After the goulash is ready, shape the dough into small rounds and bake at 220°C (425°F) for 15-20 minutes until golden brown.
13. Season the goulash with salt and pepper before serving.
14. Serve the goulash with the freshly baked fermented dough.
15. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.