Vienna-Style Beef Goulash with Flour Dumplings

Method

1. Dice the beef into 2cm cubes and season with salt and pepper.
2. In a large pot, heat some oil and brown the beef on all sides.
3. Add chopped onion, garlic, carrot, and celery, and sauté until softened.
4. Stir in paprika and cook for 1 minute.
5. Add enough water to cover the beef and bring to a boil.
6. Reduce heat and simmer for 1.5-2 hours until the beef is tender.
7. While the goulash simmers, prepare the dumplings: mix flour, egg, milk, and a pinch of salt.
8. Knead the dough until smooth, then roll into 1cm thick ropes and cut into small pieces.
9. Drop the dumplings into the goulash and cook for 15-20 minutes until they float.
10. Stir in sour cream before serving.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.