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1
In your FP make a smooth puree of the grilled red bell pepper .
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2
Salt and pepper the meat cubs, and in a wide heavy pan fry nicely in hot oil the meat cubs.
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3
Take out the meat from the pan.
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4
In the same pan add the chopped onions and bay leafs.
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5
Fry gently for 3 minutes.
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6
Bring back to the pan the meat and continue to fry for another minute.
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7
Add the caraway and paprika, mix well and continue to mix for another 2 minutes.
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8
Add the mash grilled red bell pepper, mix well then add the boiling water; bring again to a boil, taste if some more salt is needed.
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9
Cover well the pan and on a very low heat simmer for about 2 hours.
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10
Meanwhile, prepare the Noodli.
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11
Bake on high heat for an hour the potatoes, or do it my way, in the micro for about 12 minutes,
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12
Cool slightly peel and mash it (not in the FP) well to a smooth puree.
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13
Add the eggs, mix well, then the flour, salt and pepper, mix well to a smooth pastry.
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14
Pinch a piece of the dough, roll it into a sausage shape and cut a diagonal 2 cm pieces and put the pieces (dumplings)on a floured tray.
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15
In a big dip pan boil water with some salt, and boil gently the dumplings till it raise up on top of the water.
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16
Scoop the ready dumpling into a oily tray on a big plate.
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17
Note.
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18
the dumplings you can make a head, put it aside for the finishing stage.
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19
After the 2 hours, when the meat is well cooked, just before serving, gently add the ready dumpling into the paprikash, gently mix it.
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20
Cover and continue to simmer for another 3 - 5 minutes.
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21
Serve, enjoy and lick your fingers.
