Summery stew with semolina and herb dumplings

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Boil 2 litres of water in a large pot with salt, peeled onion, bay leaves and peppercorns. Put the meat in and cook covered over medium heat for about 1 1/2 hours.

2. 2

   Wash the beans and cut into 2 cm wide pieces. Peas peel, wash and drain. Peel, wash and slice carrots. Clean and wash the cauliflower, divide into florets and place in salted water for 15 minutes.

3. 3

   Add the vegetables to the meat in the broth, bring to the boil and cook over a low heat for about 25 minutes. Wash the herbs and chop finely. In the meantime bring 1/8 litre of water, milk, fat and a little salt to the boil.

4. 4

   Sprinkle in the semolina all at once and stir the mixture with a wooden spoon until it comes off the bottom as a dumpling. Remove the pot from the heat and first stir in an egg. Stir the second egg into the slightly cooled down mixture and add the finely chopped herbs.

5. 5

   Boil up about 1 litre of salted water. Dip 2 teaspoons into the water and use it to cut dumplings from the semolina mixture. Let the herb dumplings simmer in salted water for about 10 minutes. Remove the beef from the soup.

6. 6

   Remove meat from the bone and cut into 2 cm cubes. Add semolina dumplings and meat cubes to the soup. Season with salt and sprinkle with chopped parsley as desired.