Grandma's Dumplin' Soup
Great for a stormy day.
This is the mimimum… you can add more as you wish. (Adding frozen corn or frozen green beans is possible, but that changes the flavor slightly. Not bad… just different. I make it in a big spaghetti pot, and it should be able to serve over a dozen friends.
1 piece of Round Steak or Chuck Steak, about 1 pound or so.
2 Onions diced up.( I prefer one big vadalia onion.)
8 or more sticks of Celery chopped up.
2 [ 28 Oz ] large cans of PLUM Tomatoes (diced, crushed, or just whole... any is good, plum tomatos seem a bit sweeter, and then cut them up before adding. )
½ cup of Pearled Barley
2 Cups of Frozen Peas
2 Cups of chopped Carrots (or real one's , peeled, sliced and diced)
1 or 2 Bay leaves (Remove before making dumplins)
Worcestershire Sauce and or A-1 Sauce [ I do a little of both. ]
Celery Salt spice.
and the Dumplin's need
1 Egg
1 Cup of Milk
a bit more than 2 cups of Flour
Chop up Onions and celery and brown in large pot with a little oil.
(Canola, Olive or whatever... doesn't matter)
While that's browning, cut up steak into cubes.
Trim off Fat as large pieces, and put into the pot,
as this adds adds flavor and can be taken out near the end.
Add steak to pot... and brown along with the celery and onions.
Add a few shakes of Worcestershire and/or A-1 Sauce
When done, fish out the Big Fat Pieces and toss them or give to the critters outside if it's winter.
(They add lots of flavor as it cooks, but are tough to chew. :-) )
Add Cans of Tomatoes, and 4 full cans of water.
[ as I usually do 2 Cans of Plum Tomatoes, but then I make a BIG pot of this stuff ]
Bring to boil and reduce heat.
Add 2 cups or more of Peas
Add 2 cups or more of chopped Carrots
Shake a lot of Celery Salt into it.
Add a Large Bay Leaf.... so you can see it to fish it out later.
Add Pearled Barley,
Let simmer for an hour or more.
Fish out the Bay Leaf and let it simmer some more.
Add water if needed.
More Guests ? Add More Water.
Let it simmer for about 2 hours.
About 20 minutes before serving, make Dumplings
1 Egg
1 Cup of Milk
Stir together.
Add 2 Cups of Flour,
And stir together. (You may have to add a tad more flour)
Once it's like Bread dough, scoop out small chunks with a large spoon, and add to the soup.
They will sink, and then as they get done, they will rise.
Sprinkle in some more celery salt, serve and leave the shaker on the table for the guests to add to their own bowl of soup, too.
NOTE: THIS FREEZES VERY WELL IN PLASTIC CONTAINERS OR ZIPLOCK BAGS.
LEAVE A BIT OF ROOM FOR EXPANSION AS IT EXPANDS AS IT FREEZES.
Keeps for several months! MMM
Great for a stormy day.
This is the mimimum… you can add more as you wish. (Adding frozen corn or frozen green beans is possible, but that changes the flavor slightly. Not bad… just different. I make it in a big spaghetti pot, and it should be able to serve over a dozen friends.
1 piece of Round Steak or Chuck Steak, about 1 pound or so.
2 Onions diced up.( I prefer one big vadalia onion.)
8 or more sticks of Celery chopped up.
2 [ 28 Oz ] large cans of PLUM Tomatoes (diced, crushed, or just whole... any is good, plum tomatos seem a bit sweeter, and then cut them up before adding. )
½ cup of Pearled Barley
2 Cups of Frozen Peas
2 Cups of chopped Carrots (or real one's , peeled, sliced and diced)
1 or 2 Bay leaves (Remove before making dumplins)
Worcestershire Sauce and or A-1 Sauce [ I do a little of both. ]
Celery Salt spice.
and the Dumplin's need
1 Egg
1 Cup of Milk
a bit more than 2 cups of Flour
Chop up Onions and celery and brown in large pot with a little oil.
(Canola, Olive or whatever... doesn't matter)
While that's browning, cut up steak into cubes.
Trim off Fat as large pieces, and put into the pot,
as this adds adds flavor and can be taken out near the end.
Add steak to pot... and brown along with the celery and onions.
Add a few shakes of Worcestershire and/or A-1 Sauce
When done, fish out the Big Fat Pieces and toss them or give to the critters outside if it's winter.
(They add lots of flavor as it cooks, but are tough to chew. :-) )
Add Cans of Tomatoes, and 4 full cans of water.
[ as I usually do 2 Cans of Plum Tomatoes, but then I make a BIG pot of this stuff ]
Bring to boil and reduce heat.
Add 2 cups or more of Peas
Add 2 cups or more of chopped Carrots
Shake a lot of Celery Salt into it.
Add a Large Bay Leaf.... so you can see it to fish it out later.
Add Pearled Barley,
Let simmer for an hour or more.
Fish out the Bay Leaf and let it simmer some more.
Add water if needed.
More Guests ? Add More Water.
Let it simmer for about 2 hours.
About 20 minutes before serving, make Dumplings
1 Egg
1 Cup of Milk
Stir together.
Add 2 Cups of Flour,
And stir together. (You may have to add a tad more flour)
Once it's like Bread dough, scoop out small chunks with a large spoon, and add to the soup.
They will sink, and then as they get done, they will rise.
Sprinkle in some more celery salt, serve and leave the shaker on the table for the guests to add to their own bowl of soup, too.
NOTE: THIS FREEZES VERY WELL IN PLASTIC CONTAINERS OR ZIPLOCK BAGS.
LEAVE A BIT OF ROOM FOR EXPANSION AS IT EXPANDS AS IT FREEZES.
Keeps for several months! MMM
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