1 lb. beef stew meat cut into cubes
1 tsp. salt
1 med. onion, chopped
1 tsp. shortening
3 tsp. paprika
4 med. carrots
Chopped parsley
4 med. potatoes
1/4 tsp. black pepper
1 qt. water
3 beef bouillon cubes

Combine beef, salt, onions, paprika and brown. Let beef simmer in its own juice until tender. Add sliced carrots and chopped parsley cooking until tender. Add water, diced potatoes and bouillon cubes. Simmer until potatoes are done. Prepare egg dumpling batter.

EGG DUMPLING BATTER:

1 egg
6 tbsp. flour
1/8 tsp. salt

Add flour to unbeaten eggs and salt. Mix well. Let stand for 1/2 hour. Drop by quarter teaspoons into soup. Cook for 5 minutes until dumplings raise to top. Serve hot. For more dumplings, double recipe.