Gulyasleves (Hungarian Goulash)

1. In a large, heavy bottomed pot or Dutch oven over medium heat sauté the chopped onions in the shortening until they browned. Add the cubed beef sprinkling it with 1/2 teaspoon of salt and continue cooking the beef until it browns and is nicely caramelized. Sprinkle the caramelized beef with the paprika and 2 tablespoons of flour, stir.

2. Stir in the 2 cans of tomatoes and their juices, the tomato paste, the bay leaves, the black pepper, and the red wine vinegar. Reduce the heat to produce a slow simmer. Let beef simmer, uncovered for 1 hour.

3. Add the beef broth, diced potatoes and 1/2 teaspoon of salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter as follows:

4. Mix together the remaining 6 tablespoons of flour, the egg (beaten), and 1/8 teaspoons of salt. Let the batter stand for 1/2 hour.

5. Drop the batter, by the teaspoonful, into the simmering Goulash. After the dumplings rise to surface, cover the pot and simmer 5 minutes until the dumplings are fully cooked. Taste and correct the seasoning. Serve hot accompanied by sour cream to add in dollops to the goulash.