- 1 beef roast, preferably with a bone (but if not, go with a gristly roast) (if you need more meat, add some stew meat)
- 1 onion, chopped
- 2 carrots, chopped
- 7-8 eggs
- flour (don't even ask me how much)
Salt the meat on all sides and brown in a large pot over medium high heat. You might think you can skip this step, and you probably can, but you will loose quite a bit of flavor.
Once the meat has browned well, add the carrots and onion, add a LOT of water (like, cover it twice over), and then pepper and more salt. Let it boil as long as you can spare- for this batch we boiled the meat for about 3 hours, but more is better. Low and slow- it should NOT be a high rolling boil, but more like the water is just hot enough to be moving. Add water if needed.
Remove the roast to cool so you can shred it. While it's cooling, mix up your dumplings- crack all your eggs into a large bowl. Add a few cups of flour and a pinch of salt and start to stir it into the eggs. Without overstirring, add flour until you have a stiff dough.
First, taste the broth and correct seasoning to taste with salt and pepper. Bring the broth to a rolling boil, then begin to drop in small spoonfuls of dough (really, make them small, the dumplings really puff up as they cook). Continue to do this with all the dough, stirring occasionally to make sure they don't stick together. Allow this to boil for 5-10 minutes to cook the dumplings, then serve!