Szeged-Style Pork Goulash with Flour Dumplings

Method

1. Brown the pork in a pot with oil.
2. Add onions, carrots, and garlic, and cook until softened.
3. Mix in tomato paste, paprika, and beef broth, then simmer for 1 hour.
4. In a bowl, combine flour, eggs, butter, salt, and pepper to make dumpling dough.
5. Knead the dough, roll it out, and cut into small pieces.
6. Boil the dumplings in salted water until they float.
7. Serve the goulash with the dumplings.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.