Prep 25 mins
Cook 25 mins
This recipe was actually not a hard one for me. It's very much by the Ozarks and would be a filling meal. The Farfel recipe has a different name, but consider it much like dumplings. Enjoy!
- 1 lb beef tips, uncooked bite sized
- 1⁄2 cup sweet onion, chopped
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon garlic
- 1 1⁄4 cups farfel (see recipe below)
- 8 cups chicken stock
- 1 (15 1/2 ounce) can beans, your choice white or 1 (15 1/2 ounce) can dark red kidney beans or 1 (15 1/2 ounce) can pinto beans, drained
- 1 cup fingerling potato, diced
- 3 tablespoons catsup
Farfel Recipe ingredients
- 1 cup all-purpose flour
- 1⁄3 cup flax seed, ground
- 1⁄2 teaspoon salt
- 2 eggs
- Make the Farfel Recipe first.
- In a bowl, combine flour, ground flaxseed and salt. Mix well. Turn out onto counter.
- Make a space in the center of the dough, break eggs into well.
- Beat eggs with a fork, slowly bringing flour and flaxseed into mixture.
- As the dough starts to thicken, use your hands to form a ball.
- Knead 2 minutes. Dough will be stiff.
- Coverr under a bowl for 20 minutes.
- Move onto a floured surfaceand coat mixture with flour.
- Shake off excess flour.
- While the Farfel is sitting under the bowl, begin the rest of the soup recipe.
- Brown the beef tips in a large skillet over medium heat until pink is gone.
- Drain off fat.
- Add onion, basil, oregano, and garlic and simmer about 3 minutes on low heat.
- Transfer into a large pot the meat mixture and add the chicken stock on low heat.
- Stir in the farfel, cook until done for approximately 6-8 minutes.
- Add the beans and catsup. Allow to simmer another 5-10 minutes.
- Transfer to bowls and serve with parmesan or swiss cheese.
My 8 yo liked the name of this recipe so added it to the list of RSC recipes to make. The directions were confusing as they neither specified what to do with the potatoes or with the dough. I finally researched farfel and found out it was supposed to be grated into the soup, my dough was a bit too soft (very large farm eggs I suspect) so I made egg noodles instead which are another method for farfel. This soup was truly not to our taste preferences at all finding it quite bland. My 8yo refused to eat anything but the broth, my 10yo and I both liked it okay, he particularly liked the farfel but I wouldn't call this one a keeper, just our personal taste preferences and for that reason alone I'm rating 3 rather than 2. The confusion of the directions and having to take extra time to research also brought the rating down. Made for RSC #16. Best of luck!
. I loved the name so chose this recipe to make Our weather here is conducive to cold weather foods right now with the weird wacky weather we are all seeing... Your soup was a perfect choice for the drizzle days%u2019 loved it! It tasted rich, meaty, and just had the right amount of everything to make your mouth say AH and pat one%u2019s belly when all done. Simple, familiar and yet different in it's make up. My DH and I just enjoyed this last night for dinner. I was not sure how to do the farfel once the dough was ready so I flattened it out about 1/4 " thick and cut into strips then threw into the pot. (Thus the 4 stars for directions of this portion) I thought maybe to do little balls but was unsure if they would cook through. Added fresh rolls with melted garlic butter to sop up the broth. Wonderful as is but I can see subbing in what comes from the garden all summer long. Thank you Chef this will be a regular rotation in our house as soup is on the menu yearly and made each week. Made for RSC 16.