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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe was actually not a hard one for me. It's very much by the Ozarks and would be a filling meal. The Farfel recipe has a different name, but consider it much like dumplings. Enjoy! Ingredients:
1 lb beef tips, uncooked bite sized |
1/2 cup sweet onion, chopped |
1 teaspoon dried basil |
1 teaspoon oregano |
1 teaspoon garlic |
1 1/4 cups farfel (see recipe below) |
8 cups chicken stock |
1 (15 1/2 ounce) can beans, your choice white or 1 (15 1/2 ounce) can dark red kidney beans or 1 (15 1/2 ounce) can pinto beans, drained |
1 cup fingerling potato, diced |
3 tablespoons catsup |
1 cup all-purpose flour |
1/3 cup flax seed, ground |
1/2 teaspoon salt |
2 eggs |
Directions:
1. Make the Farfel Recipe first.
2. In a bowl, combine flour, ground flaxseed and salt. Mix well. Turn out onto counter.
3. Make a space in the center of the dough, break eggs into well.
4. Beat eggs with a fork, slowly bringing flour and flaxseed into mixture.
5. As the dough starts to thicken, use your hands to form a ball.
6. Knead 2 minutes. Dough will be stiff.
7. Coverr under a bowl for 20 minutes.
8. Move onto a floured surfaceand coat mixture with flour.
9. Shake off excess flour.
10. While the Farfel is sitting under the bowl, begin the rest of the soup recipe.
11. Brown the beef tips in a large skillet over medium heat until pink is gone.
12. Drain off fat.
13. Add onion, basil, oregano, and garlic and simmer about 3 minutes on low heat.
14. Transfer into a large pot the meat mixture and add the chicken stock on low heat.
15. Stir in the farfel, cook until done for approximately 6-8 minutes.
16. Add the beans and catsup. Allow to simmer another 5-10 minutes.
17. Transfer to bowls and serve with parmesan or swiss cheese.
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