Fiery Meat Stew

Remove the skin from the onions and cut into wedges. Cut meat into smaller cubes and fry in hot oil in portions. Sprinkle with flour and sauté. Pour in water. Season. Clean chilies, chop. Add to meat with clear soup and tomatoes with juice. Cover and cook for 1 1/2 hours. Heat milk and salt. Let fat melt in it. Take the pot off the stove. Stir in remaining flour until dough separates as a dumpling. Fold in eggs. Cut out dumplings. Steep in boiling salted water for 10 minutes. Rinse parsley, chop. Serve soup with dumplings and parsley.

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