For cooking using seasonal vegetables: sweet peppers, chilli, tomatoes. Meat dry with a cloth, medium-sized slice across the grain, season with salt and pepper. Blanch the tomatoes, RUB through a sieve, you will need 200-300 ml thick juice puree. Sweet pepper cut into large pieces or strips. Chili pepper cut lengthwise, remove seeds, finely chop half.

In a thick-walled bowl, heat the oil. I use sunflower oil IDEAL. Brown the meat, then add chopped onion, garlic, sweet peppers, fry all together for about 10 minutes, stirring occasionally. Then to the meat add the paprika, chilli, pour in juice, mashed tomato, the need to add water, the liquid should cover meat by 1-2 cm cover and simmer until almost cooked.

For the dumplings using a simple knead fresh dough: to mix the flour with salt, add the egg yolk, a couple tablespoons of water. The dough should be quite steep. From a well-mixed dough to form small balls, pinching off the dough a little. Put the dumplings using in boiling stew for 1-2 minutes, then remove from heat.

Serve the goulash will be in large seasonal sweet peppers. These grew in the garden at mom's.

Cut tops from peppers, remove seeds, without damaging the integrity of the pepper.

On the bottom of the form pour 50-100 ml of water, put the peppers, fill with boiling goulash with the dumplings using, cover cut caps-tops.

From above to grease peppers with vegetable oil (I use sunflower oil is IDEAL), so in the process of roasting peppers not faded. Send in the preheated oven for 30 minutes (until soft pepper).