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.