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Pea and carrot stew with dumplings

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Ingredients for 4 servings:

  • 2 cans of peas and carrots
  • 2 eggs
  • some flour
  • 3 tsp, heaped vegetable broth
  • 1 liter of water
  • 300 g minced meat
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a recipe from my grandma

Bring 1 liter of water and the vegetable stock to a boil. In the meantime, form the minced meat into small balls. When the water boils, add the meatballs and simmer for about 5 minutes. In a small bowl, mix the eggs with a little flour until smooth. Add this mixture to the pot, a teaspoon at a time. Drain the peas and carrots and add them to the pot. Simmer everything together for about 15 minutes, stirring occasionally. Season with salt and pepper to taste. It also tastes great the next day. You can also make this with frozen peas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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