Beef and Wine Soup with Dumplings |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Serve with toasted dark rye bread. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1 clove garlic, chopped |
3 carrots, chopped |
1 1/2 cups chopped celery |
2 (10.5 ounce) cans condensed beef broth |
2 cups red wine |
2 cups tomato juice |
2 cups diced cooked beef |
salt to taste |
ground black pepper to taste |
2 tablespoons margarine, softened |
2 eggs |
6 tablespoons all-purpose flour |
1/4 teaspoon salt |
Directions:
1. In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
2. In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
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