Traditional Polish Pulled Beef Goulash

Method

1. Heat oil in a large pot over medium heat. Add beef and cook until browned on all sides.
2. Add onions and garlic, sauté until softened.
3. Stir in paprika and caraway seeds, then add collagen broth.
4. Bring to a boil, reduce heat, and simmer for 2.5 hours until beef is tender.
5. Shred the beef with a fork, season with salt and pepper, and garnish with parsley.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.