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  • Complexity: medium


  • 2 pounds beef chuck
  • 1 teaspoon salt
  • 2 onions, white or yellow
  • 2 tablespoon lard or shortening
  • 2 tablespoon imported sweet paprika
  • 2 bay leaves
  • 1 quart water
  • 3 peeled and diced potatoes
  • ¼ teaspoon black pepper
  • 1 egg
  • 6 tablespoon flour
  • 1/8 teaspoon salt


  1. Cut beef into 1 inch squares. Add ½ teaspoon salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat.

  2. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

  3. Add four to unbeaten egg and salt. Mix well. Let stand for ½ hour for flour to mellow. Drop by teaspoonful into Gulyasleves. Cover and simmer 5 minutes after dumplings rise to surface.

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