Directions: |
Directions:In a large Dutch oven over medium-high heat add 2 TBSP oil. When hot, add the beef, a sprinkle of salt and some pepper. Stir and cook for 5 to 6 minutes. Transfer beef and juice to a bowl and set aside.
In the same Dutch oven, and over medium-high heat, add the remaining olive oil. When hot, add the sliced onion, cook for about 10 minutes until golden brown and fragrant.
Still on medium-high heat, add 5 TBSP of paprika to onions and cook for about 30 seconds. Add the beef broth, the cooked beef and juices, 1 tsp salt, the cayenne if you want it spicy and some fresh black pepper. Bring to a boil and reduce heat to simmer. Simmer on low-medium for about 2 hours or until beef is tender.
When beef is tender, turn temperature to medium and add cubed potatoes. Cook for about 10 - 15 minutes or until potatoes are tender but not falling apart.
In the meantime, in a medium bowl, mix the eggs with the flour and one teaspoon of salt. To make dumplings. It will be sticky but this is normal. When the potatoes are cooked through, drop a bite sized portions from a small spoon into the broth. It will sink and then float to the top. Repeat until all dumplings are in the pot, it will look crowded and you will have to move some out of the way to add more. Again, this is normal. Once they are in the soup, allow them to cook for 5 to 10 minutes.
While the dumplings are cooking, taste the soup. Add more salt if necessary. Remove from heat and stir in the parsley. Enjoy.
NOTE: THIS SOUP IS MUCH BETTER THE NEXT DAY.
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This recipe for Beef Paprikash is from