1 1/4 lb beef leg or shoulder, 1 large red onion, 3 cloves of garlic, 4 tablespoons oil, 1 level tablespoon sweet paprika, salt, 1/2 teaspoon ground caraway seeds, 1/2 teaspoon ground cherry pepper, 1 tomato and green pepper each, 2 medium carrots, 1 medium parsnip, 1 1/4 lb potato, 1 bunch of parsley
for the little pinched dumplings:
1 egg, 1/2 cup flour, pinch of salt
Cut the meat into 3/8” cubes. Clean and finely chop the onion and the garlic, sauté them in the oil with the meat cubes: continue this until the surface of the meat becomes white and the onion turns golden. Sift in the paprika, pour in a little water, and spice with some salt, caraway seeds and cherry pepper. Add the cubed tomato and green pepper. Cook the meat, covered, until tender, approximately 1 1/2 hours over low heat. Replace the liquid as it evaporates. In the meantime clean the vegetables, halve and slice the carrots and the parsnip, cut the potatoes into cubes slightly larger than the meat. Add the vegetables to the cooked meat, cover with approximately 1 1/4 quarts of water. Over high heat bring to a boil, then reduce heat and simmer until done. Spice to taste, garnish with the chopped parsley. For the little pinched dumplings mix the egg and the flour to make a hard dough, salt to taste. Pinch off small, pea-size pieces, drop them in the soup and boil for 2-3 minutes.
Preparation time: 2 hours 20 minutes
One serving: 2839 kJ/679 kcal