Traditional German Potato Goulash

Method

1. Peel and dice the potatoes.
2. Brown the beef chuck in a pot.
3. Add chopped onion and garlic, sauté until softened.
4. Stir in diced tomatoes and paprika, cook for 5 minutes.
5. Pour in beef broth, bring to a boil, then simmer for 1 hour.
6. Add potatoes and cook until tender.
7. Season with salt and pepper.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.