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.
Cook the ground beef and onions, drain, stir in sauce mix, water, bay leaf, salt, pepper and tomatoes (with Liquid).
Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes, stirring occassionally. Add the noodles and veg, cover and cook for a further 10 minutes.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Place beef, soup bone, salt and 4 quarts of water in
b>and run cold water through.
Cook beef
>soup pot, with beef, onion, garlic pepper and cumin. Bring to a boil and
Brown ground beef and onions; drain.
Add all other ingredients.
Bring to boil; simmer for 1 1/2 to 2 hours.
y visible fat; season beef with salt and pepper (to taste). Cut
Season the beef as desired.
Heat
Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.
Brown ground beef and onion in a large skillet. Drain off fat.
In a 3 1/2-5 quart crock pot, combine meat mixture and remaining ingredients.
Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes.
Heat to boiling; skim off foam.
Reduce heat to medium-low; cover and simmer 1 hour.
Remove beef and cut into bite-size pieces, discarding any bone and fat.
Return beef to pot.
Add carrots, onion, celery, barley, salt and pepper. Heat to boiling.
Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender.
Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.
Brown beef and onions in small amount of fat; drain.
Combine remaining ingredients in large kettle.
Add beef and onions. Simmer for 1 hour.
Yields 6 to 8 servings.
Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
Add chicken and cook on high for 3 hours.
Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
Add frozen vegetables and cook for 1 more hour.
Remove bay leaf before serving.
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain.
Stir in sauce mix, water, bay leaf, salt, pepper and tomatoes.
Break up tomatoes.
Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Stir in noodles and vegetables.
Cover and cook 10 minutes longer.
Remove bay leaf.
celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
Close
Cook beef and onion in 4 qt. dutch oven, stirring frequently until beef is brown.
Drain off fat.
Add next 5 ingredients and heat to boiling stirring constantly.
Reduce heat, cover and simmer for 10 minutes.
Add noodles, mushrooms and wine.
Cover and cook 10 minutes longer.
Stir in parsley.
Makes 8 servings.
In a 5-quart Dutch oven, over high heat, cook ground beef and onion until all pan juices evaporate and meat is well browned, stirring frequently.
Add stewed tomatoes and next 6 ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Add frozen mixed vegetables; over high heat, heat to boiling.
Reduce heat to low; cover and simmer 10 minutes longer or until vegetables are tender, stirring occasionally.
Makes about 12 cups or 6 main dish servings.
In a 3-quart saucepan, cook ground beef and onion until meat is browned and onion is tender.
Drain off excess fat.
Stir undrained tomatoes, corn, carrot, green pepper, mushrooms, bouillon granules, oregano, 3 cups water and dash of pepper into the cooked meat mixture.
Bring to boiling.
Reduce heat.
Cover and simmer about 15 minutes or until vegetables are tender, stirring occasionally.
Makes 5 servings.