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German Sauerbraten Soup with Dumplings



  • 1 pound boneless sirloin steak (1-inch thick)
  • 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 flour
  • 3 soup cans water
  • 2 tablespoons cornstarch
  • 1/2 cup sour cream


  1. Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.
  2. To make marinade, in 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 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.

Yield: about 8 cups


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