STEAK SOUP with ROCK DUMPLINGS & VEGETABLES NOTE: the flour on the meat and from cooking the dumplings in the soup, make this a thicker soup similar to beef stew.
MEAT & BROTH INGREDIENTS: Round steak (trimmed of all fat and/or membranes) Flour Crisco Beef broth (lots of cans� I like low sodium so I control flavor myself) Diced onions Salt, pepper, garlic powder, onion powder
1. Heat broth in heavy-bottomed stockpot, along with diced onions�while you... 2. Slice your steak in strips about 1/4 inch thick and about 1� long. Roll strips them in flour. Brown them well in skillet with Crisco or oil. Season with salt, pepper, garlic powder and onion powder. 3. Once all meat is seasoned/browned (at this point the cook and all family members should snitch a taste or two of meat, it�s good)...add meat to your heated broth. Simmer on low heat for a couple hours until meat is very tender.
4. Now mix up your dumpling batter and let it sit for a bit for the glutens to form. Recipe is at bottom-you may need to double or triple the amount depending on how large a pot of soup you are making.
VEGETABLES INGREDIENTS: Frozen green beans Frozen peas Frozen corn Shredded carrots More diced onions (the ones added earlier will be cooked down to about nothing by now) 5. I add the vegetables to the stockpot when it is near meal time�don�t like them overcooked. 6. When vegetables are about 1/2 to 3/4 cooked, that is when I add and cook the dumplings in the soup.
ROCK DUMPLING INGREDIENTS: (they have no leavening agent-so they are SOLID): 1 cup white flour 1 egg Enough water stirred in to make the batter a think, yet somewhat flowing consistency�*for more flavor dissolve in water: Watkin�s, or other brand, beef soup base powder for flavor Some salt and pepper 7. Drop dumplings by tablepoon into boiling soup. Cook until done� the raw batter will sink�but as the dumplings are getting done, they will float to the top of the soup.
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