Heat the lard and fry the onions until well coloured. Remove from the heat and add the paprika. Stir well and add the beef, one of the potatoes peeled and grated, and the caraway seeds. Stir and return to the heat, cover and simmer for 10-15 minutes, stirring from time to time.

Add the tomato puree and a cupful of the stock. Cover and simmer until the meat is nearly done. Add the remaining stock. Peel and cube the remaining potatoes and add them with the green peppers as soon as the soup has come to the boil. Cook until the potatoes are done and the meat is tender. Add salt and pepper to taste.

To make the dumplings: sieve the flour on to a board, make a well in the centre and add the egg and the salt. Work the mixture into a stiff dough adding a drop or two of water, if necessary.

Flatten the dough between the palms of your hands. Pinch off pieces the size of kidney beans and add them to the gulyas 10 minutes before serving.

If you have a cast-iron cauldron, you can cook this gulyas (pronounced ghoulash) over a bonfire like the Hungarianjiagabonds once did.