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Ingredientes
- 2 med Onions, chopped
- 2 Tbsp. Fat
- 2 lb Beef shank or possibly chuck, cubed
- 2 tsp Salt
- 1 Tbsp. Paprika
- 2 x Tomatoes, sliced
- 2 tsp Flour
- 1 x Parsnip, diced
- 1 x Carrot diced
- 1 x Green pepper, minced
- 2 x Potatoes, cubed Salt Minced parsley
- 1 x Egg Flour Salt Parsley, chopped (optional)
Direcciones
- Soup Body
- Saute/fry the onion in fat till golden brown. Add in the beef and stir till well browned. Add in salt, paprika, and tomatoes, and let simmer (adding a little water to prevent over-browning) for 30 min. Sprinkle the flour over the meat, stir, and pour sufficient water to cover the meat well. Add in carrot, parsnip, green pepper, and bring to a boil. Turn to low heat and simmer for 10 min. Add in potatoes and more water (to soup consistency). Salt to taste. Simmer till potatoes and meat are well cooked.
- Pinched Noodles
- Combine ingredients with sufficient flour to make a medioum dough. Drop tiny noodles from a spoon into simmering soup. When the noodles float to the surface, they are done. A good alternative to the spoon is to put the dough on a cutting board, use a flat edged knife to cut off a portion of the dough, roll the portion along the length of the board (producing a length like a piece of licorice) and then cut of 0.75 inch pcs to drop in the soup. Note which this can be done right over the pot.
- Add in "pinched noodles" and boil a few min longer with the minced parsley. Don't add in to many noodles as they are there only to add in a different flavour and consistency (versus the intent to bulk up the soup).
- Serve in a deep bowl.
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