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Steak Soup

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Served at Farmer's Daughter Supper Club in Litchfield, Minnesota, in the 1980s.
Servings 8

Ingredients

  • 3 qt. beef stock
  • ½ c. celery, diced
  • 2 c. carrot, sliced
  • 1 medium onion, squared
  • 1 Tbsp. parsley, chopped
  • 1 clove garlic
  • 2 Tbsp. oil or butter
  • 1 lb. round steak, cut into ½ inch cubes
  • Pinch of oregano
  • Salt and pepper

Spaetzle:

  • 1 c. flour
  • Pinch of baking powder
  • ½ tsp. salt
  • 2 Tbsp. water

Instructions

  • Combine stock and vegetables and simmer until vegetables are tender. Don't overcook.
  • In skillet, saute garlic in oil a few minutes and add beef. Sprinkle with oregano and lightly brown. Add to soup kettle. Season with salt and pepper to taste.
  • Mix spaetzle ingredients just to moisten. Drop by ½ teaspoon measure into simmering water. A little oil added to the water will prevent spaetzle from sticking together.
  • Skim out spaetzle and add to soup.