5 Tbsp Oil
3 cups chopped onions
2 tsp minced garlic
3 Tbsp sweet paprika
1 tsp marjoram
2 1/2 lbs strip or chuck steak in 2" slices
kosher salt and pepper
2 cups water
6 carrots, peeled
Heat oil in Dutch oven over medium-high heat. Cook onions until translucent. Add garlic, cook 1 minute. Add paprika and marjoram.
Season meat with salt and pepper, add to skillet. Brown. Pour in water and stir. Cover, cook 1-1/2 hours. (stir after 45 minutes so doesn't burn). Remove meat and cover with foil.
Fry carrots in oil for 20 minutes (or do so in a separate pot to save time). Add potato dumplings and fry for 5 minutes. Return meat. Heat on medium-low heat for 5 minutes
Dumplings: 4 potatoes peeled--boiled whole until soft, about 15 minutes. Cook and rice. Add 1/2 cup flour (maybe a little more), 1/2 cup bread crumbs, 1 egg, 2 tsp soy milk, 1 Tbsp minced parsley. Form into dumplings. Boil 15 minutes.