Traditional Hungarian Bogrács Goulash

Method

1. Cut the beef into cubes and season with salt and pepper.
2. In a large cauldron, heat some oil and brown the beef on all sides.
3. Add chopped onions, carrots, and garlic, sauté until softened.
4. Stir in paprika and tomato paste, then add beef broth.
5. Bring to a boil, reduce heat, and simmer for 1.5-2 hours until tender.
6. 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.