2 lbs. chuck roast (cut into bite-sized chunks)
2 lg. onions, diced
1 lb. potatoes, cubed
2 qt. hot water
2 tsp. paprika
2 tsp. salt

Use a Dutch oven or frying pan and soup kettle. Fry onion until yellow. Remove from pan. Sear meat until brown. Put onions back in pan. Add salt and paprika. Add water.

Simmer until meat is tender. Add cubed potatoes. When potatoes are tender, add dumplings. Add more hot water if necessary.

DUMPLINGS:

2 c. flour
3 eggs
1 1/2 tsp. salt
1/4 c. water

Stir ingredients together. Dough will be stiff. Refrigerate while goulash is simmering. Boil salted water. Drop dumplings by pinched off teaspoon into boiling water. When all dumplings rise to top of water, remove from stove and drain.