Hungarian Goulash (With Dumplings) - cooking recipe

Ingredients

Goulash
2 tablespoons oil
2 onions, chopped
2 garlic cloves, chopped
2 (8 ounce) packages stewing beef
1 (800 ml) can chopped tomatoes
2 tablespoons paprika
10 cups water
6 beef bouillon cubes
salt and pepper, to taste
2 bell peppers, chopped
2 large potatoes, cubed
Dumplings
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Preparation

Warm the oil in the stock pot over medium heat.
Add the onions and the garlic, stirring for about five minutes.
Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
Cover and increase heat until it boils.
When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
Add the bell peppers and potatoes.
Let the stew continue to simmer for 20 minutes.
In the meantime, mix the flour, baking powder and salt in a mixing bowl.
Add the milk, and stir thoroughly.
Flour your hands and roll the dough into half-inch balls. It will be sticky!
Drop the balls into the simmering stew, and wait until they rise to the surface.
Enjoy!