Wiener Fleischsuppe: Difference between revisions
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|keywords= | |keywords=#semolina #dumplings #nutmeg #beef #butter #parsley #egg #wienerfleischsuppe #mushrooms #beefstock #boil | ||
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|description=A beef consommé with semolina dumplings. | |||
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Revision as of 17:25, 1 March 2020
| Wiener Fleischsuppe | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1101 |
| Ready in: | 2 hours 45 minutes |
| Prep. time: | 2 hours 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
A beef consommé with semolina dumplings.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30 g butter
- 1 egg, beaten
- Pinch salt
- Pinch nutmeg, grated
- 8 tablespoons coarse semolina
- 1 teaspoon cold water
- 1 litre good, strong beef consommé
- 450 g garden peas
- 250 g small mushrooms, wiped
- 1 tablespoon parsley, finely chopped
Method
- Cream the butter in a bowl, add the egg, salt and nutmeg. Mix thoroughly.
- Stir in the semolina and the water and leave to stand for 2 hours.
- Shape the mixture into small dumplings.
- Bring the consommé to the boil, reduce the heat and add the dumplings.
- Simmer for 20 minutes.
- Add the peas and mushrooms and cook for a further 10 minutes.
- Serve, garnished with the chopped parsley.
Serving suggestions
Chef's notes
Try to use a home made, clarified beef stock. Ice filtering will produce crystal clear consommé.
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#semolina #dumplings #nutmeg #beef #butter #parsley #egg #wienerfleischsuppe #mushrooms #beefstock #boil