Beef and Wine Soup with Dumplings

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Beef , onions, carrots and celery are cooked in a rich tomato and red wine broth and finished with a batch of basic dumplings to create this one-dish meal.

Modified from: Beef and Wine Soup with Dumplings

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45 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter or margarine until soft, about 5 to 6 minutes. Stir in broth,tomato sauce, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
  2. In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.



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