Beef Soup With Noodles

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 lbs	908g / 32oz	Beef bones, small
1 lb	454g / 16oz	Shin of beef
2		Chicken pieces
		(or a chicken carcass)
1		Onion - quartered (large)
2		Carrots - peeled, quartered
1		Leek - sliced
4		Celery stalks - sliced
1		Bay leaf
1/2 teaspoon	2.5ml	Black peppercorns
1/2 teaspoon	2.5ml	Allspice berries
		Salt - to taste
3		Cold water
		Chopped fresh parsley
		Noodles
1 cup	62g / 2.2oz	All-purpose flour - plus extra
		For kneading
1/2 teaspoon	2.5ml	Salt
1		Egg

Recipe Instructions

Heat the oil in a large pan. Add the bones, beef, and chicken and brown evenly. Alternatively, bake in a preheated oven at 400 degrees for 20 minutes, or until evenly browned, then transfer to a pan.

Add the vegetables, bat leaf, peppercorns, allspice, salt, and water to the pan. Bring to a boil, cover, and simmer for 3 hours.

Meanwhile, make the noodles. Sift the flour and salt into a bowl. Add the egg and mix together, adding enough water to make a firm dough. Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap until required.

Strain the stock into a bowl and allow to cool. Skim off the fat, return the stock to the pan, and bring to a boil.

Roll the dough out until thin on a lightly floured surface. Cut the dough into shapes using a small star cutter. Drop the shapes directly into the soup and return to a boil. The noodles are cooked when they rise to the surface. Divide the noodles equally among individual plated and serve the soup hot, sprinkled with chopped parsley.

This recipe yields 6 servings.

Source:
ULTIMATE CHRISTMAS by Jane Newdick (c) 1996 - DK Publishing, ??, ?? - ??? pages - $29.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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