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1
Peel onions and chop into coarse pieces.
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2
Melt lard in a heavy 6 to 8-quart Dutch oven.
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3
Add the beef cubes to the oil and brown.
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4
Work in batches if necessary, removing cubes as they are browned.
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5
Don't overcrowd the pan.
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6
Add onions to the pot.
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7
Heat should be low in order not to brown the onions.
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8
When onions become glossy, add back the seared beef.
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9
Stir.
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10
Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
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11
Take kettle from heat.
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12
Stir in paprika and the garlic mixture.
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13
Stir rapidly with a wooden spoon.
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14
Immediately after paprika is absorbed, add 2 1/2 quarts warm water.
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15
(Cool water toughens meat if you add it with the meat is frying.)
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16
Replace covered kettle over low heat and cook for about 1 hour.
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17
While the braising is going on, peel the tomato, then cut into 1-inch pieces.
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18
Core green peppers and slice into rings.
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19
Peel potatoes and cut into 3/4-inch dice.
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20
After the meat has been braised for about 1 hour (the time depends on the cut of the meat), add the tomato and green peppers and enough water to give a soup consistency.
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21
Add a little salt.
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22
Simmer slowly for another 30 minutes.
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23
Add potatoes and cook the gulyas till done.
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24
Adjust salt.
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25
Add hot cherry pepper pods if you want to make the stew spicy hot.
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26
Cook the dumplings in the stew.
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27
Serve the gulyas steaming hot in large, extra-deep bowls.
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28
The meat should be tender, but not falling apart.
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29
1 egg
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30
3 tablespoons all-purpose flour
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31
Pinch salt
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32
1 teaspoon vegetable oil
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33
Mix the egg with flour and salt.
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34
Spoon the mixture into boiling soup, using 1/4 teaspoon at a time.
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35
Cook in the soup for 2 or 3 minutes just before serving.
