Authentic Hungarian Goulash

Cut beef into 1" squares, add 1/2 tsp 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. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: Add flour to unbeaten egg and salt.
Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.

Ingredients:

• 2 lb Beef Chuck
• 1 tsp Salt
• 2 x Onions
• 2 tbl Lard Or Shortening
• 2 tbl Sweet Hungarian Paprika, (Imported)
• 2 x Bay Leaves
• 1 qt Water
• 4 x Potatoes Peeled And Diced
• 1/4 tsp Black Pepper
• Dumplings
• 1 x Egg
• 6 tbl All-Purpose Flour
• 1/8 tsp Salt