BEEFY SCROODLE SOUP
Source of Recipe
the web
List of Ingredients
10 to 12 ounces top round steak or London broil
1 tablespoon olive oil
1 cup diced celery
1 cup diced onion
1 (28-ounce) can crushed tomatoes
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon Italian herb blend
1/4 teaspoon ground black pepper
1 (14.5-ounce) can beef broth
1 (10.5-ounce) can condensed beef consomme
1 1/2 cups water
2 to 3 cups frozen soup vegetables
1/8 teaspoon Tabasco sauce
For scroodles:
1 egg
1/8 teaspoon salt
1 tablespoon water
1/4 cup plus 2 1/2 tablespoons all-purpose flourRecipe
Slice beef across the grain, about 1/4 inch thick; cut into 1-inch pieces.
Heat a large pot or Dutch oven over high heat; add oil and beef. Brown meat, stirring frequently, about 3 minutes. Add celery and onion; cook about 3 minutes more, until vegetables begin to soften. Add tomatoes, brown sugar, Worcestershire, herb blend, pepper, broth, consomme and water. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Stir in frozen vegetables and Tabasco. Cover and cook for 7 minutes more or until frozen vegetables are tender.
To prepare scroodles: In a small bowl, beat together egg, salt and water; stir in flour. (Mixture should be like thick pancake batter.) Drizzle into simmering liquid by scraping out of bowl with fork in small "droplets." Frequently stir dumplings up from bottom of pot to keep from sticking. Simmer until dumplings float.
Makes 10 cups
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