Vienna-Style Goulash with Potato Dumplings

Method

1. In a large pot, brown the beef cubes over medium heat.
2. Add onion, garlic, carrot, and bell pepper, and sauté until softened.
3. Stir in tomato paste and cook for 2 minutes.
4. Add red wine, beef broth, and paprika. Bring to a boil, then reduce heat and simmer for 1 hour.
5. In a separate bowl, mix flour, egg, and milk to make a dough. Knead until smooth.
6. Roll the dough into small dumplings and cook in boiling water until they float.
7. Serve the goulash with the potato dumplings.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.