Traditional Czech Goulash with Horseradish

Method

1. Cut the pork into bite-sized pieces and sear in a pan with olive oil.
2. Add chopped onion, garlic, carrot, and potato, and cook until fragrant.
3. Mix in sweet paprika and cook for 1 minute to enhance the flavor.
4. Pour in beef broth, bring to a simmer, and cook for 1 hour until the meat is tender.
5. Grate the horseradish and mix with a bit of water to create a tangy sauce.
6. Season with salt and pepper, then garnish with fresh parsley before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.