2 pounds beef stew meat, cubed
1/3 cup Hungarian paprika
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2 large red bell peppers, seeded and finely sliced
2 large onions, medium dice
2 tablespoon Bageta (Hungarian chicken bouillon)
2 garlic cloves, finely chopped
2 tablespoons of vegetable oil
1½ cups water
1½ cups flour
2 large eggs
1 teaspoon of salt
½ cup water
In a large pan over medium-high heat; add oil. Add onion and garlic, saute until transparent. Add the meat and stir for 2 minutes. Stir in red bell peppers, Bageta, Hungarian paprika and water and mix well. Cover and cook over medium low flame for a 45 minutes.
Meanwhile, make the dumplings. In a large bowl, stir together all ingredients until well combined.
Bring a large pot of water to a rolling boil. Working in batches, drop small spoonfuls into the boiling water and cook for 5 minutes. Remove cooked dumplings to a collander and rinse with very cold water.
Place dumplings on a large platter, top with goulash.