Beef Soup with Dumplings

Before adding the dumplings, cool soup quickly and freeze the dumplings separately. To reheat, bring the soup to the boil , add the defrosted dumplings, and cook as below.


  • 450 g braising steak, cubed
  • 25 g plain flour
  • 50 g butter or margarine
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp marjoram
  • 1 tsp paprika
  • salt and pepper
  • 1.15 liters/2 pints beef stock


  • 2 day-old bread rolls
  • 6 tbsp lukewarm milk
  • 1 onion, finely chopped
  • 1 tbsp oil
  • 2 tbsp chopped parsley
  • salt and pepper
  • 1 egg

Cooking Process

  1. Coat the beef in flour.
  2. Melt the fat in a large saucepan, add the onion and garlic and fry for 3 minutes.
  3. Add the meat and fry until browned on all sides.
  4. Add the marjoram and seasoning.
  5. Gradually blend in the stock , bring to the boil, reduce the heat and simmer for 1 hour. Cut the rolls into thin slices and soften with the warmed milk.
  6. Cook the onion in the oil.
  7. Mix together the bread, onion, parsley, seasoning and egg.
  8. With wet hands , form the mixture into six small balls.
  9. Add the dumplings to the soup and simmer for a further 15 minutes.
  10. Serve each portion of soup with a dumpling.
Beef Soup with Dumplings
Everyday food — One-pot perfection — Classic beef stew with dumplings

Bon Apetite!


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Beef Soup with Dumplings