Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower
egetables have softened.
Add beef stock (vegetable stock or water) and bring to
Dredge meat with flour that has been mixed with salt and paprika; shake off excess.
Heat oil in large saucepan until hot. Brown meat in hot oil on all sides.
Drain off excess fat.
Add beef stock, tomatoes, Worcestershire, onion and garlic.
Bring to a boil.
Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours.
Add carrots, celery and potatoes; mix gently.
Simmer, covered, until vegetables are tender, 20 minutes.
Chop the beef shank into large chunks, keeping
Cook beef stew meat in a large
n a stock pot over medium-high heat; cook the beef in
n large dutch oven or stock pot.
Bring to a
arge Zip-loc bag. Add beef and shake to coat. Heat
Dutch oven or large soup pot over medium heat.
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
In a big soup pot over medium-high heat,
In a soup kettle, cook onions in butter until they are tender and golden.
Stir in ground beef and garlic and cook the mixture (separating beef with a fork) until it is browned.
Add beef stock, tomatoes, potatoes, celery, green beans and carrots.
Then add rest of ingredients.
Bring to a boil, reduce heat and simmer for 1 to 1 1/2 hours.
In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
Heat on high covered until boiling, remove cover and reduce heat to 250\u00b0.
Simmer for 2 hours or until beef is tender.
Add frozen vegetables and remainder of barley and simmer for another hour.
Saute onions and garlic for 20 minutes on low, or until onions are translucent. Add peas, corn, green beans, tomatoes and onion/garlic mixture in a large pot, and bring to a simmer. Brown ground beef and cook white rice, when done, add to pot with the beef stock and tomato paste, sauce and simmer for 1 hour.
minute.
Add the beef stock, nuoc nam, lemon grass, spring
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
Saute onion, ground beef and garlic in olive oil in a large stockpot for 5 minutes.
Stir eggplant into mixture and cook 3 minutes.
Add zucchini, carrots, celery, tomatoes, beef stock, oregano, basil, salt, sugar and pepper.
Simmer, uncovered, for 1 to 2 hours.
Add macaroni and cook 20 minutes more.
Melt butter in heavy saucepan.
Add onion.
Cook and stir until yellow.
Add celery, mixed vegetables and beef stock. Cover and simmer gently until vegetables are tender (15 to 20 minutes).
Combine flour and 1 cup of milk.
Add to vegetables, stirring until thick and smooth.
Add cheese and stir over low heat until smooth.
Gradually add remaining milk, stirring briskly.
Top with minced parsley.
Heat bacon fat in heavy saucepan over medium heat.
Add next ten ingredients and cook until vegetables soften, stirring frequently.
Add flour to form a roux, stirring until smooth.
Add all remaining ingredients; cover and cook for about 50 minutes.
Season to taste with salt and pepper.
For the pasta, I have seen them use ABC's and 123's, but any pasta should do. For the beef stock, I use a high quality beef base and water. I of course work for a company that makes high quality beef bases.