Beef Soup With Dumplings
|Lean beef||1 Pound, cut into 1 inch cubes or smaller|
|Water||5 Cup (80 tbs)|
|Celery stalk with leaves||2 , chopped|
|Onion||1 , chopped|
|Carrots||2 , cut into 0.5 x 1.5 inch sticks|
|Leek/3 scallions||1 , sliced|
|Parsley||1 Teaspoon, chopped|
|Dumplings||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Parsley||2 Tablespoon, minced|
Brown beef in hot oil in a large skillet.
Add a little of the water and stir to loosen the browned bits.
Pour into the slow cooker.
Add remaining water, salt, celery, onion, carrots, and leek.
Cover and cook on low 4 to 6 hours or until vegetables are tender:
Turn heat to high and prepare dumplings.
To prepare dumplings, sift together the flour, baking powder, and salt.
Stir together the oil, egg, milk, and parsley leaves.
Add all at once to the dry ingredients and stir just until blended.
Drop small amounts from a tablespoon into the hot soup.
Cover and continue to cook on high for 20 to 30 minutes, until dumplings rise to the surface and are cooked through.
Serve at once garnished with fresh parsley leaves.