2 tbsp. lard or shortening
2 med. onions, coarsely chopped
2 1/2 lbs. beef chuck or round, cut into 3/4" cubes
1/2 lb. beef heart, cut into 3/4" cubes
1 garlic clove
1/4 tsp. caraway seeds
1/2 tsp. salt
2 tbsp. imported sweet Hungarian paprika
2 1/2 qts. water
1 med. tomato, peeled & diced
2 green or Italian frying peppers, cored & sliced
3-4 med. all purpose potatoes, peeled & diced
Salt
1 egg
3 tbsp. flour

1. In a large covered casserole or Dutch oven. Melt the lard over moderate heat. Add the onions and cook until transparent, about 5 minutes. Add the meats and continue cooking until all traces of pink have disappeared, about 10 minutes, stirring often. Remove from the heat and set aside.

2. Using the flat side of a heavy knife, crush the garlic. Transfer to a mortar and pestle and grind with the caraway seeds and salt until the mixture forms a thick paste. Add to the meat and stir in the paprika. Set the pot over moderate heat, add the water and bring to a simmer. Reduce the heat to moderately low and cook until the soup has thickened, about 1 hour.

3. Add the tomato, peppers and potatoes to the meat mixture, season with about 1/2 teaspoon salt to taste and continue cooking until the potatoes are tender, about 30 more minutes. Add water if necessary to obtain the consistency of hearty soup.

4. To make the dumplings, combine the egg, flour and a pinch of salt in a small bowl. Mix with a fork until a soft dough forms. Just before serving, spoon the mixture into the boiling soup 1/4 teaspoon at a time. Cook for 2 to 3 minutes, then ladle into warmed bowls. Serve immediately. Serves 8.

Each Serving: About 530 calories, 34 g fat, 182 mg cholesterol, 380 mg sodium.