Traditional Polish Goulash in a Bread Bowl

Method

1. In a large pot, brown the beef chuck over medium heat. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another 2 minutes.
3. Stir in tomato paste, paprika, and caraway seeds. Cook for 1-2 minutes.
4. Add the beef back to the pot, pour in beef broth, and bring to a simmer. Cook for 1.5-2 hours until the beef is tender.
5. In a separate bowl, mix vinegar with a bit of the goulash liquid to create a tangy flavor.
6. While the goulash simmers, cut the bread loaf to form a bowl and toast it with butter.
7. Serve the goulash in the bread bowl, adding the vinegar mixture before serving.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.