Take note, there are 2 recipes-one for the actual stew and one for the doughballs to drop into it
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- 1/2 stick
- 2 large
- 3 lb
- london broil steak-1 inch cubes
- 8 c
- 1 Tbsp
- 1/2 tsp
- beef bouillon, cubes
- 5 clove
- 3 Tbsp
- white vinegar
- 3 large
- below is recipe for doughballs
- 2 c
- 1/2 c
- italian breadcrumbs
- salt and pepper to taste
- add water slowly until mixture is sticky
1Melt butter in soup pot, add onions and saute until brown. Add meat and cook until cubes are browned.
2Add water, seasonings and potatoes and cook 1 and a half to 2 hours on medium-high heat.
3When meat is tender, make doughball mix and drop into soup in one inch blobs (for lack of a better word)
4Depending on the size of your doughballs, cook for another 10 to 20 minutes.