For the goulash:
• 1-1.5 pounds beef
• 1 teaspoon Kosher salt
• 1/2 pepper
• 3-4 table spoons paprika
• 3 TB spoons olive oil
•  1 large onion, chopped fine
• 4 cups beef broth
• 2 table spoons tomato paste
For the dumplings:
• 2 cups flour
• 1 tablespoon baking powder
•1 teaspoon salt
•1 tablespoon butter, melted

• Adjust oven rack to middle position and heat oven to 300 degrees F.
• Sprinkle meat with salt and pepper, pressing spices to adhere.
• Heat Dutch oven  over medium-high heat until just smoking.
• Add the meat, and cook, without moving them, until meat is well browned, 6-8 minutes.
• Reduce heat to medium and add onion, paprika, and 1/2 teaspoon salt.
• Cook, stirring occasionally and scraping up any browned bits, until vegetables are well browned, 12-15 minutes.
• Add the flour and stir well.
• Stir in tomato paste and broth and bring to simmer.
• Cover and transfer to oven.
• Cook for 2 hours until chunks of beef are tender.
• Remove pot from oven and place on the stove over medium heat.
For the dumplings:
• Combine dry ingredients in mixing bowl. Add milk and butter and stir thoroughly.
• Use a heaping teaspoon and drop the dumpling batter into the simmering stew.
• Cover the pot and cook for an additional 15 minutes.
• Do not remove the lid for 15 minutes, doing so will allow the steam to escape and the dumplings will boil instead of steam.
• Steaming is necessary for a light and fluffy dumpling.
• At the 15 minute mark, teat the dumplings with a toothpick. If it comes out clean they are done and ready to eat.

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