beef broth with semolina dumplings

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 750 g Beef and veal (from the
  • 7-10 Tbsp club, boneless)
  • 2 Carrots
  • 1/4 Celery Tuber
  • 1 small stick of leek (leek)
  • 1 Parsley root
  • 1 Onion
  • 3 Tomatoes
  • 1 Bay leaf
  • 5 black peppercorns
  • 7-10 Tbsp Salt
  • 60 g Butter
  • 100 g Semolina
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 TABLESPOON chopped parsley

Directions

  1. 1

    For the broth, wash the meat, dab dry and dice roughly. Clean and wash all the vegetables and dice all but 1 carrot and 1 piece of leek. Put the vegetables, spices and meat in a pot.

  2. 2

    Pour on 1 1/2 litres of water, mix everything and bring to the boil while stirring. Then let it stand at low heat for about 1 1/2 hours. Remove the meat and use it for other purposes (e.g. for a very spicy beef salad).

  3. 3

    Pour the broth through a fine sieve. Meanwhile, for the semolina dumplings, stir butter until frothy. Alternately add semolina and eggs. Season with salt, pepper and nutmeg. Add parsley. Cut out dumplings with 2 wet spoons.

  4. 4

    Pour into boiling salted water and let it simmer for 10-15 minutes at low heat. Cut remaining carrot and leek into thin, longish sticks and cook in the stock for 4-5 minutes. Drain the gnocchi and add.

Categories & Tags

AppetizerMain dishexoticSoups