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Short Rib Dumpling Soup

Microwave.Lady's picture
Ingredients
  Onion 1 Medium, cut into thin wedges
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Canned beer 12 Ounce (1 Can)
  Red hot chili pepper 1 , seeded and chopped (Fresh / Dried)
  Sugar 1 Tablespoon
  Soy sauce 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Beef short ribs 3 Pound, cut into serving size pieces
  Water 1 Cup (16 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Egg 1 , beaten
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Canned whole kernel corn 7 Ounce, drained (1 Can)
Directions

In 3-quart casserole, cook onion and garlic in oil at HIGH for 3 minutes, stirring once.
Stir in tomatoes, beer, chili pepper, sugar, soy sauce, the 3/4 teaspoon salt, the 1/4 teaspoon pepper, and nutmeg.
Add short ribs.
Cook, covered, at MEDIUM (5) for 45 minutes.
Rearrange ribs.
Cook, covered, at MEDIUM (5) for 45 minutes longer or till meat is tender.
Remove casserole from microwave oven.
Skim off excess fat.
In bowl, combine water, cornmeal, and 1/2 teaspoon salt.
Cook at HIGH for 2 1/2 minutes, or till hot and thickened, stirring twice.
Gradually stir 1/2 cup hot mixture into beaten egg.
Return to hot mixture.
Stir together flour, baking powder, and dash pepper.
Add to cornmeal mixture; beat well.
Stir in corn.
Drop by rounded tablespoonfuls onto hot stew mixture.
Cook, covered, at MEDIUM (5) for 10 to 12 minutes or till dumplings are no longer doughy, giving dish half turn once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday

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