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german Sauerbraten Soup With Dumplings 1 Pound Boneless Sirloin Steak (1-inch Thick)
2 (10 1/2 Ounce) Cans Condensed Onion Soup
1/4 Cup Red Wine Vinegar
1/8 Teaspoon Ground Ginger
6 Whole Cloves
1 Generous Dash Ground Allspice
3 Medium Potatoes, Cooked, Mashed And Chilled
1 Egg, Slightly Beaten
1 Teaspoon Dried Dill Weed, Crushed
1/2 Teaspoon Salt
1/2 Cup Flour
3 Soup Cans Water
2 Tablespoons Cornstarch
1/2 Cup Sour Cream freeze Meat For One Hour, Then Slice Meat Into Thin Strips. Freezing Makes Slicing Easier. to Make Marinade, In Bowl, Blend 1 Can Soup, Vinegar, Allspice And Cloves. Add Meat. Marinate In Refrigerator 8 Hours Or More, Stir Occasionally. meanwhile, To Make Dumplings, Combine Potatoes, Egg, Dill, Salt And Flour. On Lightly Floured Board, Shape Into 14 (1 1/2-inch) Balls. in Large Saucepan, Combine Remaining Soup, Water, Cornstarch, Marinade And Meat. Bring To Boil, Stirring Until Thickened. Drop Dumplings Into Simmering Soup. Cover; Simmer For 10 Minutes, Stirring Occasionally. Gradually Blend About 1 Cup Hot Soup Into Sour Cream. Slowly Stir Sour Cream Mixture Into Soup. yields About 8 Cups. |
