Slow-Simmered Goulash with Natural Fermentation

Method

1. Prepare the dough by mixing 1 cup whole wheat flour, 1 tsp yeast, and 1/2 tsp salt in a bowl. Add 3/4 cup warm water and 1 tbsp olive oil, then knead until smooth. Let the dough rise in a warm place for 1 hour.
2. Heat 2 tbsp olive oil in a large pot over medium heat.
3. Add chopped onions and sauté until translucent, about 5 minutes.
4. Add minced garlic and cook for 1 minute.
5. Add cubed beef and brown on all sides, about 5 minutes.
6. Stir in paprika, tomato paste, and carrots, cooking for 2 minutes.
7. Pour in enough water or broth to cover the ingredients, then add bay leaves.
8. Bring to a boil, then reduce heat and simmer for 2 hours.
9. Add potatoes and continue simmering for another 30 minutes.
10. While the goulash simmers, shape the dough into small rounds and let them rest for 10 minutes.
11. Season with salt and pepper before serving.
12. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.