Instructions: Cut stewing beef into 1-inch cubes. Mix together flour and pepper; dredge beef cubes, reserving remaining flour mixture. Heat oil in a deep, heavy skillet. Add meat and cook until lightly browned on all sides. Stir in remaining flour mixture, onion and garlic. Cook, stirring often, for about 3 minutes or until onion is transparent. Stir in paprika, salt, caraway seeds and tomato juice.

Bring to a boil, cover, reduce heat and simmer (do not boil) for 2 hours or until meat is tender. Check liquid during cooking period and add more tomato juice or water (about 1 cup), if necessary, to keep pan from becoming dry. Stir in sour cream. Garnish with pepper sliver.

To make dumplings: Beat together eggs and water. Stir in flours, salt, baking powder and nutmeg. Beat well to make a smooth dough. Keep lightly salted water boiling rapidly in a 3-quart saucepan. Spoon 1/4 teaspoon of the dough at a time into the boiling water, using up all the dough. Simmer, uncovered, for 10 minutes. Drain and keep warm. Serve with the goulash.

Makes 6 servings.

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