My dumplings in beef broth.
This is a humble dish from the southern German countryside tradition, originally consisting simply of balls of stale bread cubed and held together with milk or water and eggs, following the best tradition of reusing leftovers.
We do not know which ingredients were used to prepare the dumplings at that time. But we do know they are now a highly renowned dish, spread throughout Germany, Austria, Switzerland, Poland, the Czech Republic, and Slovakia.
In Italy, they are widely consumed in our areas but also in Veneto and Friuli, especially in the northern mountainous areas, particularly in an excellent beef broth with slices (click here).
I thought of these recipes for you:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Slow cooking, 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 PDO (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
- Hand blender
Preparation of My Dumplings in Beef Broth
let’s prepare the boiled beef with bone
Boil the meat and bone in a large pot with the onion, carrot, celery, and tomato.
I used the pressure cooker, so it was done 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 strained the broth and kept it warm, blending the vegetables separately, and then reincorporated them into the broth.
I cut the stale bread into small pieces.
I put it in a bowl, added 100 ml of milk, and let it soak while I proceeded with the recipe.
In a pan, I melted 7 tablespoons of butter, chopped an onion, and browned it, then added them to the bread.
I blended everything.
Then I chopped the speck into pieces and the parsley.
and added them to the mixture along with 2 eggs, salt, pepper, and a little flour, kneading it. For the amount of flour, I adjusted by eye, depending on how much the dough required.
As soon as the mixture seemed firm, I formed the dumplings that should have a diameter of about 1 inch.
At this point, I put some salted water in a pot and brought it to a boil.
I cooked the dumplings for 3 minutes.
Then I drained them and put them in the broth.
I served them hot with some meat slices.
Here are my dumplings in beef broth ready
preservation
The broth and dumplings separately can be stored in the fridge for 3 days, in the freezer for 3 months. Be careful not to store them together, otherwise, the dumplings will become mushy.
My dumplings in beef broth
Can I use another broth?
Yes, in mushroom broth click here
