3 tbsp. oil
1 1/2 lbs. beef cubes
1 lg. onion, finely chopped
1 green pepper, cored, seeded, and cut into 4 pieces
3 lg. carrots, peeled and sliced
3 stalks celery, sliced
1 med. size ripe tomato, seeded and cut into 4 pieces
1/4 tsp. paprika
1 tbsp. salt
5 med. size potatoes, peeled and diced

Use a 3 quart saucepan or Dutch oven. run hot water over meat in a strainer; let drain. Saute onions in oil; add paprika and stir well. Add meat, salt, tomato, and 1 cup of water or enough to cover ingredients. Cook slowly for 1 hour. Then add all washed and sliced vegetables, except potatoes. Add another cup of water and cook slowly for 1/2 hour, then add potatoes. Continue cooking for 15 minutes. Add 1 quart of cold water; let it come to a boil and cook for 10 minutes. Serve as main dish with dumplings in a heated soup tureen.

Can also be served without dumplings.

3 eggs, beaten
1 tsp. salt
3 c. flour
1/4 c. water

Mix all ingredients in a bowl and beat with spoon. Drop by teaspoonfuls into boiling water. Cook until dumplings rise to top. Drain and rinse in cold water.