Red Tulip's Goulash Soup With Dumplings

• 2 medium onions, finely chopped
• 2 tablespoons lard
• 1 clove garlic
• 1 teaspoon caraway seeds
• 2 pounds stewing beef, cubed
• 3 tablespoons Hungarian paprika
• Approximately 6 cups hot beef stock (or water)
• 3 large potatoes, peeled and cut in 3/4-inch cubes
• 3 Italian green peppers, deribbed and cut into quarter-inch strips
• 1 ripe tomato, peeled and chopped
• 1 large carrot, sliced
• Coarse salt and freshly ground pepper
• Galuska
• 3 tablespoons flour
• Dash salt
• 1 large egg

1. In a large, heavy casserole saute the onions in the lard until glossy and golden.
2. Meanwhile, mince the garlic with the caraway seeds.
3. Add to the casserole with the beef.
4. Saute for five minutes, stirring frequently.
5. Off heat, add the paprika and stir thoroughly.
6. Add enough hot stock to cover the meat.
7. Bring to a boil, cover and simmer gently for an hour.
8. Add more stock as necessary.
9. Add the potatoes and cook for 10 minutes.
10. Then add the green pepper, tomatoes, carrot, salt and pepper.
11. Add enough stock to cover.
12. Cook for 30 minutes longer.
13. Correct seasoning.
14. Meanwhile, prepare the dumplings.
15. Sift the flour into a bowl with the salt.
16. Make a well in the middle and add the egg.
17. Mix together to make a smooth dough.
18. Roll out to half-inch thickness.
19. Just before serving the soup, pinch off tiny pieces of dumpling about half an inch square and drop them into the soup a few at a time.
20. They are done when they rise to the surface.

onions, lard, clove garlic, caraway seeds, stewing beef, paprika, hot beef, potatoes, italian green peppers, tomato, carrot, salt, galuska, flour, salt, egg

Taken from cooking.nytimes.com/recipes/1577 (may not work)