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.
Ingredients
- 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
Dumplings:
- 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
- Coat the beef in flour.
- Melt the fat in a large saucepan, add the onion and garlic and fry for 3 minutes.
- Add the meat and fry until browned on all sides.
- Add the marjoram and seasoning.
- 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.
- Cook the onion in the oil.
- Mix together the bread, onion, parsley, seasoning and egg.
- With wet hands , form the mixture into six small balls.
- Add the dumplings to the soup and simmer for a further 15 minutes.
- Serve each portion of soup with a dumpling.

Bon Apetite!