Beef Goulash With Dumplings

1 kg beef chuck, topside or silverside, cut into 2 cm cubes
250 g beef heart, cut into 2 cm cubes
30 g lard
2 medium-sized onions, coarsely chopped
1 garlic clove
1/8 teaspoon caraway seeds
Salt
2 tablespoons Hungarian paprika
2.25 liters warm water
1 medium-sized ripe tomato, peeled and cut into 2.5 cm pieces
2 sweet green peppers, cored and sliced into rings
500 g potatoes, peeled and cut into 2 cm cubes

Little Dumplings
1 egg
3 tablespoons flour
¼ teaspoon salt

Melt the lard in a heavy 6 to 8 liter casserole. Saute the onions in the lard. The heat should be low in order not to brown the onions. When the onions become glossy, add the beef and beef heart. Stir so that during this part of the process, which should last for about 10 minutes, the meat will be sauteed with the onions.

Meanwhile, chop and crush the garlic with the caraway seeds and a little salt, using the flat side fo a heavy knife.

Take the casserole off the heat. Stir in the paprika and the garlic mixture. Stir rapidly with a wooden spoon. Immediately after the paprika is absorbed, add the warm water. Cold water toughens the meat if you add it while the meat is frying. Replace the covered casserole over a low heat and cook for approximately 1 hour.

After the meat has been braised for about 1 hour, add the tomato and green peppers, and enough water to create a soup consistency. Add a little salt. Simmer slowly for another 30 minutes. Add the potatoes and cook the goulash until done. Adjust the salt.

To make the dumplings, mix the egg with the flour and salt. Spoon the mixture into the stew, ¼ teaspoon at a time, 2 to 3 minutes before serving.

Serve the goulash and dumplings steaming hot in large, deep bowls. The meat should be tender, but not falling apart.