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Recipes |
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Griessnockerlsuppe Beef Broth with semolina Dumplings SEMOLINA DUMPLINGS (24):
2 cups semolina flour, coarse 3 whole eggs 6 oz. soft butter 1/2 teaspoon salt 1 pinch nutmeg BEEF BROTH: 5 lbs. beef bones 3 whole carrots 1 medium red onion 1/2 stalk celery salt & peppercorns bay leaves chopped chives SEMOLINA DUMPLINGS: in a small bowl whisk the soft butter until creamy, add salt and nutmeg. Add eggs one at a time. Make sur the mixture is creamy and airy. Slowly add the semolina flour until all semolina is mixed with egg mixture. Cover the mixture and let it rest for 30 minutes in the refrigerator. Heat water (1/2 gallon) in deep sauce pan and bring to a boil. Scoop out small dumplings with a soup spoon and form 24 oval dumplings in the palm of your hand and drop them gently into the boiling water. Bring to a slow boil and let the dumplings simmer for 10 minutes. The dumplings are done when they rise to the top Remove from salt water and place in hot beef broth, 2 nockerl per person. Top with chopped chives. BEEF BROTH: Rinse beef bones. In a large soup pot (4-5 gallons), cover the bones with 2 1/2 gallons of water and all the ingredients. Bring soup to a boil and simmer at low heat for 2 hours. Skim the foam whenever it builds up on the soup. Before finishing the soup, check for seasoning and strain through cheese cloth. Serve soup in a bowl with 2 semolina dumplings. Garnish with chopped chives
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Rudi Lechner
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