3 tbsp veg oil
1 lb lean beef, cut into 3/4 inch cubes
1 tsp paprika
2 med onions, minced
2 cloves garlic
6 cp broth or light soup stock
3 carrots, medications sliced
2 green peppers
4 med-large potatoes, cubed
1 large tomato, peeled and cut into 8ths
1/4 cp parsley
1/2 tsp caraway
salt and pepper
1 bay leaf, broken in half
1/4 tsp dill

Heat oil over med heat. Saute onions until golden brown. Sprinkle w/ paprika while stirring.

Add beef and saute to white and a bit brown.

Let beef simmer while adding garlic, caraway, S&P, bay leaf.

Pour stock/water over to cover and simmer on low for 1 1/2 hours.

When half-cooked, add carrots, potatoes, salt if needed, and more water (if needed). When veg and meat are almost done, add tomato cubes and green peppers. Cook on low a few minutes. Remove lid to thicken. Bring to boil and add dumpling dough.

2 cp cake flour
2 tsp baking powder
1 tsp salt
3/4 cp milk
2 tbsp melted butter

Sift together flour, baking powder and salt. Combine with milk and butter, mix lightly. Drop by teaspoonfuls into soup. COVER, cook 15 minutes. DO NOT REMOVE LID.