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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 893.2
  • Total Fat: 50.7 g
  • Cholesterol: 182.3 mg
  • Sodium: 692.5 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 70.7 g

View full nutritional breakdown of Grandma's Beef and Rivel Soup calories by ingredient
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Grandma's Beef and Rivel Soup

Submitted by: BECKYQUILTS2

Introduction

Roast beef and Rivel; the rivels were traditionally served over mashed potatoes, but the potatoes are not included here. Roast beef and Rivel; the rivels were traditionally served over mashed potatoes, but the potatoes are not included here.
Number of Servings: 8

Ingredients

    One 3 to 5 pound beef roast
    2 or 3 Tablespoons olive or vegetable oil
    2 whole onions, peeled and quartered
    1 pack baby carrots, cut in half for bite sized pieces
    4 or 5 garlic cloves, minced (or minced dehydrated garlic)
    2 cans low fat, low sodium beef broth
    water if needed
    3 Tablespoons Worchester sauce

    For Rivels:
    White flour, 2 cups
    2 large whole eggs
    Black pepper to taste

Directions

Preheat oven to 275 degrees F

Heat the olive or vegie oil in a large Dutch oven over medium high heat. Add the onions and brown. Take onions out and insert carrots and garlic, browning them lightly (1 minute or so). Take carrots and garlic out.

Add more oil if needed and brown roast on all sides to a nice dark shade (approx 4 minutes per side). Remove roast .

Use about 1 cup of the beef broth to deglaze the pot. Add dehydrated minced garlic at this point if using them, and the worchestershire sauce.

Place roast back into pot.
Add the rest of the beef broth to come halfway up the roast.
Use water if you need more liquid.
Add the vegetables into the broth, keeping them underneath the liquid.

Put the lid on the pot and place whole pot into the oven. Cook in the oven for one hour per pound of beef (3 hours to 5 hours). Beef will be fall apart tender.

When it is done, remove beef and vegetables from the pot and set aside for serving.

Beat 2 eggs in a medium bowl, add the flour. Mix with a fork until mix resembles coarse meal. Bring the pot of broth to a boil on top of the stove.
Slowly add flour and egg mixture, whisking as you cook them. Season with pepper to taste. Simmer for 10 to 15 minutes total and serve.

Serving Size: 8 servings






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