Goulash-style Beef Ragout with Csipetke

Cut the beef into 2-3 cm (1-inch) cubes. Season generously with salt and pepper. In a large, heavy-bottomed pot, heat the oil or lard over medium-high heat. Brown the beef cubes in batches on all sides until nicely caramelized, then set aside.

In the same pot, over medium heat, sauté the finely chopped onions until translucent, about 8-10 minutes. Add the minced garlic, sliced carrots, and diced green bell pepper, and cook for another 5 minutes. Remove the pot from the heat, stir in the sweet and hot paprika, caraway seeds, and marjoram, mixing quickly to prevent the paprika from burning. Add the tomato paste.

Return the browned beef to the pot. Pour in the beef broth or water until the meat is just covered. Stir well and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer slowly for 2-2.5 hours, or until the beef is completely tender. Check occasionally and add more liquid if needed.

While the ragout is simmering, prepare the csipetke. In a bowl, combine the flour with a pinch of salt and the egg. Gradually add 2-3 tablespoons of water until you get a firm but pliable dough. Knead thoroughly, then let it rest for 10 minutes. On a floured surface, roll out the dough thinly, then pinch off small pieces, or roll into thin ropes and cut into small pieces.

Once the beef is tender, add the csipetke to the ragout. Cook for another 10-15 minutes, or until the csipetke is cooked through and soft. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, optionally with fresh bread or a dollop of sour cream.