My dumplings in beef broth.
This is a humble dish from southern Germany’s rural tradition, originally consisting of simple balls of stale bread cut into cubes and held together with milk or water and eggs, following the best tradition of using leftovers.
We do not know what ingredients were used to prepare the dumplings at that time. But we know that today they are a very renowned dish, widespread throughout Germany, Austria, Switzerland, Poland, the Czech Republic, and Slovakia.
In Italy, they are very popular in our regions, but also in Veneto and Friuli, especially in the northern mountain areas, especially in a great beef broth with strips. (click here)
I’ve thought of these recipes for you:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Slow Fire, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 502.46 (Kcal)
- Carbohydrates 37.92 (g) of which sugars 4.48 (g)
- Proteins 29.27 (g)
- Fat 26.76 (g) of which saturated 14.89 (g)of which unsaturated 10.25 (g)
- Fibers 3.20 (g)
- Sodium 1,740.05 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
for the dumplings
- 10.5 oz stale bread
- 5.3 oz speck
- to taste chopped parsley
- 7 tbsp butter
- 1 onion
- 2 eggs
- 0.4 cup milk
- 2.8 oz Parmigiano Reggiano DOP (or Grana Padano)
- to taste salt
- 2.2 lbs beef (with bone)
- 1 onion
- 1 stalk celery
- 1 carrot
- 1 tomato
- to taste water
- to taste salt
My dumplings in beef broth
Tools
here’s what we need to make
- Pot
- Pressure Cooker
- Bowl
- Immersion Blender
Preparation of My Dumplings in Beef Broth
let’s prepare the boiled beef with bone
We boil the meat and bone in a large pot along with the onion, carrot, celery, and tomato.
I used the pressure cooker so it was done faster and was cooked in 35 minutes.
If you don’t have one, follow the same procedure, but it will take about an hour and a half.
At the end of cooking, I took the meat and bone out of the pot.
With a little patience, I separated them from the fat and bone, and shredded it.I filtered the broth and kept it warm, and blended the vegetables separately, then reincorporated them into the broth.
I cut the stale bread into small pieces.
I put it in a bowl, added 0.4 cups of milk, and let it soak while I proceeded with the recipe.
In a saucepan, I melted 7 tablespoons of butter, chopped an onion, and let it brown, then added them to the bread.
I blended everything.
Then, I cut the speck into pieces and chopped the parsley.
I added them to the mixture along with 2 eggs, salt, pepper, and a little flour, and kneaded. I judged the amount of flour by eye, based on how much the dough required.
Once the dough seemed firm, I formed the dumplings, which should have a diameter of about 1 inch.
At this point, I put salted water in a pot and brought it to a boil.
I cooked the dumplings for 3 minutes.
Then I drained them and added them to the broth.
I served them hot with strips of meat.
Here are my dumplings in beef broth
storage
You can store the broth and dumplings separately in the fridge for 3 days or in the freezer for 3 months. Be careful not to store them together as the dumplings will become mushy.
My Dumplings in Beef Broth
Can I use another broth?
Yes, in mushroom broth click here
