German Sauerbraten Soup with Dumplings

Yield: about 8 cups

Ingredients

• 1 pound (1 inch thick) boneless sirloin steak
• 2 (10 1/2 ounce) cans condensed onion soup
• 1/4 cup red wine vinegar
• 1/8 teaspoon ground ginger
• 6 whole cloves
• 1 generous dash ground allspice
• 3 medium potatoes, cooked, mashed and chilled
• 1 egg, slightly beaten
• 1 teaspoon dried dill weed, crushed
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 3 soup cans water
• 2 tablespoons cornstarch
• 1/2 cup sour cream

Instructions

1. Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.
2. To make marinade, in a bowl blend 1 can soup, vinegar, allspice and cloves. Add meat.
3. Marinate in refrigerator for 8 hours or more, stir occasionally.
4. Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour. On lightly floured board, shape into 14 (1 1/2 inch) balls.
5. In a large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened.
6. Drop dumplings into simmering soup. Cover; simmer for 10 minutes, stirring occasionally.
7. Gradually blend about 1 cup hot soup into sour cream.
8. Slowly stir sour cream mixture into soup.