Beef and Wine Soup with Dumplings
Source of Recipe
Aunt Saunny
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes
Makes: 6 servings
Ingredients
2 tablespoons margarine
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, sauté onion, garlic, carrots, and celery in 2
tablespoons butter or margarine 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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