Beef , onions, carrots and celery are cooked in a rich tomato and red wine broth and finished with a batch of basic dumplings to create this one-dish meal.
INGREDIENTS (for 6 servings):
- 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
PREPARATION:
In a large pot, saute 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.
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.