1 1/2 lb. lean beef, cut in 1" cubes
1/3 c. fat for frying
1/4 c. diced green pepper
Dash of cayenne (optional)
1/2 c. diced celery
1/4 tsp. pepper
2 potatoes, peeled & cubed
1/4 c. flour
2 tsp. salt
3/4 c. chopped onion
2 c. canned tomatoes
1 tsp. paprika
1 c. carrot strips
2 c. water

Season flour with salt and pepper; use it to dredge meat cubes. Melt fat in heavy skillet or Dutch oven. Add meat, onion and green pepper; brown lightly. Add tomatoes and seasonings, cover and cook over low heat until meat is tender, about 30 minutes. Add celery and carrot and potatoes; cook about 20 minutes longer. Prepare paprika dumplings, drop by teaspoon onto hot goulash. Cover tightly and steam 15 minutes.

PAPRIKA DUMPLINGS:

1 c. sifted flour
1/2 tsp. salt
1/2 c. milk
Paprika
1 1/2 tsp. baking powder
2 tbsp. melted vegetable shortening

Sift together dry ingredients. Add melted shortening and milk. Blend lightly. Drop by teaspoonfuls on simmering goulash. Sprinkle lightly with paprika. Cover tightly and steam for about 15 minutes.