Monday, August 6, 2012

Austria - Beef Consome with Bacon Dumplings

All the food I researched for Austria looked delicious but I settled on this one because it has caraway seeds in it and that's a flavour I've never tried before. Plus, everyone loves bacon!


1/2 pound bacon
1 cup plain flour
8 slices stale white bread
4 cups beef stock
1/4 cup red wine
1/2 tsp caraway seeds
parsley to garnish
salt and pepper
1 egg yolk
3/4 cup milk

First chop up the bacon quite small and fry it until it's crispy.

Remove and drain on kitchen paper. Cut the bread into cubes.

Fry the bread cubes in the fat from the bacon until it's slightly crispy.

Meanwhile, mix the egg yolk and milk in a mixing bowl.

When they are well mixed add the bacon and bread cubes. Combine them, cover with clingfilm and leave to rest for 30 minutes.

After it's rested start with a small amount of flour at a time and work it into the mixture to form a dumpling dough. keep adding more flour until it's unsticky enough to form nice balls.

Bring the stock to a boil in a pan.

Add the caraway seeds and wine (I chose not to include the wine and switched for barbecue sauce instead). Simmer for 15 minutes.

Add the dumplings (which should be roughly a tablespoon of mixture in size). Cook for about 8-10 minutes. Place dumplings in a bowl and spoon over the stock. Garnish with parsley and serve.

I really enjoyed the flavour the caraway seeds added to the stock, it was kind of pepperminty and smelled delicious. The dumplings were more like traditional dumplings than I thought they would be and were a fantastic texture. They were soft, salty and dense. My husband JD said they were the best dumplings he'd ever eaten! We ate them with mashed potato and it was a really satisfying meal. I recommend anyone giving them a try or possibly moving to Austria to eat their wonderful food.

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