Goulash soup with dumplings

Ingredients for 4 servings:

• 150 g flour
• 2 eggs
• ½ tsp salt
• 1 tbsp lard
• 1 large onion(s)
• 500 g pork neck
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 ½ liters of water
• 2 large potatoes
• 1 tomato(s)
• 1 bell pepper(s)
• 1 chili pepper(s), optional
• marjoram
• Caraway seeds
• Salt and pepper, black, from the mill
• Broth, granulated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

old Hungarian recipe

To make the dumpling dough, mix flour, eggs, salt, and a little water to form a smooth dough. The consistency should be slightly firmer than spaetzle dough. Let the dough rest for at least 30 minutes. In the meantime, heat the lard in a large pot. Dice the meat, dice the onion, and fry both until crispy. Briefly fry the tomato paste, then thicken with the flour. Top up with water, season with marjoram, caraway, salt, pepper, and granulated stock. Add the finely diced bell pepper (or chili if desired), finely diced potatoes, and tomato. Bring to a boil and simmer over medium heat for 1 hour. Using a spoon, form small dumplings from the dough—about the size of 1/2 teaspoon—(they will expand as they cook) and simmer in the soup for about 5 minutes.