SOUP:

2 c. onion, chopped
2 lbs. stewing beef
3 tbsp. butter
2 tbsp. hot Hungarian paprika (very fresh)
2 tbsp. caraway seeds
1 c. raw grated potato
2 tsp. salt
1 tbsp. tomato puree
8 c. beef broth
2 c. diced raw potatoes
1 sm. hot green chili pepper, diced

DUMPLINGS:

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten

Cut beef in bite-size pieces. Melt butter in soup pot. Saute onion until golden. Stir in paprika, add beef, caraway, ground potato. Simmer 10 minutes, stir twice. Mix in tomato puree and 1/2 cup broth. Recover and cook 1 hour. Take care not to burn. Add diced potatoes and remaining beef broth. Bring to boil. Cook on medium 20 minutes. Add salt and hot green pepper.

For dumplings: Sift flour, baking powder and salt. Add eggs and work into a stiff ball. Flatten between palms of hands and break off bean-sized pieces. Drop into hot soup. Cook 12 minutes. Serves 6-8.