Hungarian cauldron goulash

Ingredients for 4 servings:

• 500 g beef
• e.g. lard
• 2 large onions, finely chopped
• 15 g sweet paprika powder
• some salt
• ¼ tsp caraway seeds
• 1 clove(s) garlic, finely chopped
• 500 g potatoes, peeled, cut into strips
• 1 red bell pepper(s), cut into strips
• 1 bell pepper(s), green, cut into strips
• 1 tomato(s), diced
• 1 egg(s)
• some salt
• 80 g flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Wash the meat, pat dry, and cut into small cubes. Heat the fat, fry the finely chopped onions until golden brown. Sprinkle in the paprika and stir into the onions. Add the meat cubes, brown well on all sides, season with salt, add the caraway seeds, and the finely chopped garlic clove, add a little water, and simmer covered over moderate heat. Add more water if necessary. As soon as the meat begins to soften, add the potato strips, pepper strips, and diced tomatoes. Top up with water and continue sautéing until the potatoes are tender. Make a dough from the flour, salt, and egg. Roll it out thinly, and with floured hands, pinch small pieces of dough (dumplings) into the goulash. As soon as the dumplings rise to the surface, serve.