Hearty Paprika Beef and Potato Goulash

Cooking Temperature

• Searing beef requires oil shimmering over high heat. Insufficient temperature causes beef to steam rather than brown, compromising both food safety and flavor development. Bring Dutch oven to high heat before adding oil.

Handling

• Raw beef cubed steak is a high-risk ingredient. Always wash hands thoroughly with soap for 20 seconds after handling raw meat. Use separate tongs or utensils for raw meat and never return cooked meat to the same surface it was raw on.

Cross Contamination

• The same Dutch oven is used for browning raw beef and building the goulash broth. After searing beef and transferring to a plate, residue remains in the pot. The deglazing step with tomato sauce helps lift browned bits, but ensure no raw beef juices remain on utensil surfaces used later.

Storage

• Cool goulash to room temperature within 2 hours of cooking, then refrigerate in airtight containers. Use refrigerated goulash within 3-4 days. The tomato-based broth supports bacterial growth if left in the danger zone too long.

Allergen Warning

• This dish contains wheat from flour coating and milk from butter. Those with celiac disease or severe milk allergies should exercise caution or select alternative ingredients.

High Risk Population

• For pregnant individuals, elderly, or immunocompromised persons: ensure beef reaches an internal temperature of 145°F (63°C) measured at the thickest part before consumption. Beef cubes should be fully cooked through during the 45-minute simmer.