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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