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Ingredients

2 tablespoons paprika ; Use Hungarian paprika for authentic taste
2 bay leaves
6 tablespoons all-purpose flour
1 egg(s)
1/4 teaspoon black pepper
2 pounds beef ; chuck, cut into 1 inch cubes
4 potatoes ; peeled and diced
2 onions ; chopped
1 quart water
1 1/8 teaspoons salt ; divided
2 tablespoons vegetable shortening ; or lard

Preparation:

Season beef with 1/2 tsp salt. In a large pot, brown the onions in shortening. Add beef and paprika. Let simmer in its own juices for about 1 hour on low heat. Add water, potatoes and another 1/2 tsp of salt. Cover and simmer until meat is tender and potatoes are done. In a small bowl, prepare dumpling batter by adding flour and 1/8 tsp salt to unbeaten egg, and mix well. Let dough stand for 1/2 hour. Drop by the teaspoonful into the meat and potatoes mixture, until dumplings rise to the top. Serve hot with sour cream, if desired.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 430
Total Sugars: 2.8g
Carb.: 36.5g
Fiber: 3.6g
Total Fats: 15g
Cholesterol: 77.9mg
Protein: 37g
Sodium: 551.6mg

Detailed Nutrition...

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^*Data provided by USDA