Yield
5 quarts

How to Make It

Step 1

Combine stew meat and water in a large stock pot; bring to a boil. Add tomatoes, diced onion, salt, and pepper. Reduce heat; cover and simmer 2 hours, stirring occasionally. Add cabbage, carrots, celery, rice, and red peppers, if desired; simmer, uncovered, 1 hour, stirring frequently.

Step 2

Cook ground beef in a skillet over medium heat until browned, stirring to crumble; remove meat with a slotted spoon, reserving drippings in skillet. Sauté chopped onion in drippings until tender; drain well. Combine cooked ground beef and sautéed onion in a small mixing bowl, stirring well; set aside.

Step 3

Place eggs in a medium mixing bowl; gradually add flour and baking powder, stirring until mixture forms a soft dough. Turn dough out onto a floured surface, and knead 2 minutes.

Step 4

Divide dough in half. Roll each half to 1/16-inch thickness on a lightly floured surface; cut each into a 16- x 12-inch rectangle. Cut each rectangle into twelve 4-inch squares. Let dough rest on floured surface at room temperature 30 minutes.

Step 5

Place a heaping tablespoon of ground beef mixture in center of each square. Moisten edges with water; fold squares in half. Press pastry edges firmly together with a fork.

Step 6

Gently stir filled noodles into soup; cover and simmer an additional 30 minutes. Ladle into individual soup bowls, and serve immediately.

Oxmoor House Homestyle Recipes

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