1 1/2 to 2 lb. chuck roast, cubed
1 tbsp. salt
1 med. onion, chopped
2 tbsp. lard or shortening
1 tsp. paprika
4 med. carrots
2 stalks celery, cut into 1-inch pieces
1 tsp. paprika
1 qt. water
4 med. potatoes
1/4 tsp. black pepper

Cut beef into 1-inch squares; add 1 1/2 teaspoon salt. Saute the chopped onion in shortening until transparent. Add the beef and paprika and simmer it in its own juice for about an hour. Add the sliced carrots and celery and continue cooking for about 1/2 hour. Add the water, along with the diced potatoes and remaining salt and cook until potatoes are done. Add dumplings and serve.

DUMPLINGS FOR GULYAS:

1 egg
Sm. amount of water
Flour
1/8 tsp. salt

Beat the egg and water together and add enough flour (to which salt has been added) to make a slightly runny, pasty consistency. Place on plate or board and cut off (or drop) teaspoon size dumplings into the gulyas soup. Simmer for about 8-10 minutes after the dumplings have risen to the surface. Serve.