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Categories:
beef cubes onion tomatoes celery celery peppercorn bay leaf salt rolled pie crust potatoes tomato sauce
Viewed: 70 - Published at: 6 years agoIngredients
- 1 soup bone
- 1/2 lb. beef cubes, quartered
- 1 large onion
- 1 large can tomatoes, cut into small pieces
- 2 c. chopped celery
- 1 Tbsp. celery seed
- 1 peppercorn
- 1 bay leaf
- salt to taste
- 1 rolled pie crust (unbaked)
- 4 diced potatoes
- 1 can tomato sauce
Method
- Simmer bone, meat, onion, tomatoes, celery and spices for 2 hours.
- Add potatoes and tomato sauce and continue simmering until potatoes are done.
- Cut rolled pie crust into 1-inch strips.
- Turn soup on high and slowly pinch 1-inch pieces off strips and drop into boiling soup, one by one.
- (These pieces will turn into dumplings and thicken soup.)
- When all pieces have been dropped in, stir gently and lower fire.
- Cook, covered, 20 minutes.
- When finished, you have a cheap pot of stew perfect for a cold day.
