2 tbsp. butter
2 tbsp. vegetable oil
2 lb. stewing beef in 1 inch cubes
2 c. chopped onions
2 tbsp. all-purpose flour
1 tsp. paprika
1 c. (80 proof) bacardi amber rum
1 1/2 c. beef broth

DUMPLINGS:

1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
3/4 c. milk

In Dutch oven melt butter and oil over medium heat. Add meat and cook, turning frequently until browned on all sides. Add onions and cook until golden. Sprinkle with flour and beef broth and simmer 1 hour.

To prepare dumplings: In a bowl combine flour, baking powder and salt. With pastry blender cut in shortening. Stir in milk. Drop dumpling mixture by spoonfuls onto simmering goulash at end of simmering time. Cook uncovered 10 minutes. Cover and continue simmering 20 minutes longer. Serves 4-6.