Omas Griessnockerlsuppe Beef And Semolina Dumpling Soup Food

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

Griessnockerl - Austrian Style Semolina Dumplings image

Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.

Provided by gemini08

Categories Stocks

Time 40m

Yield 18 dumplings, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
1/4 cup butter or 1/4 cup margarine, melted
1 cup semolina (farina can be substituted)
1 pinch of freshly grated nutmeg
1 pinch salt
fresh ground pepper
soup stock
chopped chives (to garnish)

Steps:

Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
Cook for 10 - 15 minutes or until they rise to the surface.
Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
Drain and serve in broth, sprinkled with chives and grated nutmeg.
Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7

OMA'S GRIESSNOCKERLSUPPE (BEEF AND SEMOLINA DUMPLING SOUP)

Oma's Griessnockerlsuppe (Beef and Semolina Dumpling Soup) image

There is nothing better than a semolina dumpling soup made from beef stock. This is a German dish called Griessnockerlsuppe. Semolina dumplings are suitable for freezing, as is the stock. The boiled beef can be used for other dishes, such as marinated beef salad.

Provided by nadia

Categories Soup

Time 12h

Yield 8

Number Of Ingredients 19

Ingredients

1 ½ pounds beef bones
1 pound beef shank (beef shin meat)
2 quarts cold water
1 large onion, peeled and halved
¼ teaspoon black peppercorns
1 bay leaf
salt to taste
1 parsnip, peeled and quartered
1 turnip, peeled and sliced
1 leek, trimmed and chopped
1 carrot, peeled and sliced
1 stalk celery, trimmed and sliced
freshly ground black pepper
½ cup milk
5 ½ tablespoons butter, softened
¾ cup semolina flour
2 eggs
salt to taste
1 pinch ground nutmeg

Steps:

Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
Bring stock to a boil; reduce heat to low, cover pot, and simmer.
Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 9.4 g, Cholesterol 88.5 mg, Fat 13.3 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 7.1 g, Sodium 165.9 mg, Sugar 4 g

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