Recipes from Germany and Austria :: German and Austrian Soups and Stews
1 lb. boneless sirloin steak (1-in. thick)
2 (10 1/2 ounce) cans condensed onion soup
1/4 c. red wine vinegar
1/8 tsp. ground ginger
6 whole cloves
1 generous dash ground allspice
3 med. potatoes, cooked, mashed and chilled
1 egg, slightly beaten
1 tsp. dried dill weed, crushed
1/2 tsp. salt
1/2 c. flour
3 soup cans water
2 Tbsp. cornstarch
1/2 c. 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 14 (1 1/2-in.) 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 mins., stirring occasionally. Gradually blend about 1 c. hot soup into sour cream. Slowly stir sour cream mixture into soup.
Yields about 8 c..
