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German Sauerbraten Soup With Dumplings

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ready in: over 5 hrs
serves/makes:   8

recipe id: 111279

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1 pound boneless sirloin steak (1-inch thick)
2 cans (10 1/2 ounce size) condensed onion soup
1/4 cup red wine vinegar
1/8 teaspoon ground ginger
6 whole cloves
1 dash ground allspice
3 medium potatoes, cooked, mashed and chilled
1 egg, slightly beaten
1 teaspoon dried dill weed, crushed
1/2 teaspoon salt
1/2 cup flour
30 ounces water
2 tablespoons cornstarch
1/2 cup sour cream


Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.

To make marinade, in bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally.

Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour.

On lightly floured board, shape into 1 1/2-inch balls.

In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover; simmer for 10 minutes, stirring occasionally.

Gradually blend about 1 cup hot soup into sour cream. Slowly stir sour cream mixture into soup.

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Nutritional data has not been calculated yet.

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