Recipe by Connie C.
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!
Top Review by Just_Ducky!!
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!
- 453.59 g beef tips, uncooked bite sized
- 118.29 ml sweet onion, chopped
- 4.92 ml dried basil
- 4.92 ml oregano
- 4.92 ml garlic
- 295.73 ml farfel (see recipe below)
- 1892.72 ml chicken stock
- 439.41 g can beans, your choice white or 439.41 g can dark red kidney beans or 439.41 g can pinto beans, drained
- 236.59 ml fingerling potato, diced
- 44.37 ml catsup
Farfel Recipe ingredients
- 236.59 ml all-purpose flour
- 78.07 ml flax seed, ground
- 2.46 ml salt
- 2 eggs
Directions See How It's Made
- 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.