Directions: |
Directions:In a large kettle, add 6 to 8 cups of water, steak, a large onion and two stalks of celery. I also add one beef bullion cube for extra flavor.
Simmer all day, adding water to maintain the level, as it boils off.
20 minutes before mealtime... Make the dumplings/pouts.
Mix 3 to 4 cups of flour, one healthy palm full of salt (at least, 1 to 2 tbsp) and about 3/4 C cold water.
The mixture will be a bit sticky.
Roll out to "pie crust" thickness on generously floured surface.
(You can roll out the dough by using 1/2 at a time. )
Cut long 1 1/2" wide strips then cut across them at 1 1/2" intervals roughly creating squares. Bring broth to a rapid boil and drop in one-by-one. Continue boiling for about 15-20 minutes, stir once or twice, to prevent sticking. (The broth will thicken.) Serve immediately.
I make this so often, that I never measure...the measures are my best estimate and need not be followed to the letter. |
Personal
Notes: |
Personal
Notes: My husband comes from an entirely Canadian French family. This is a "stick to your ribs" dish, from his Mom, that has become a longtime favorite in our home. Actually, it has grown on me but was not immediately appealing to my tastes. You may want to add carrots to the broth or serve a side-dish vegetable to "round out" this meal's nutritional value. I'm sure this is a meat-stretching meal passed down from leaner times.
It is pronounced: Pouts
(Have yet to get a spelling or translated meaning from my in-laws.)
The pouts are unleavened dumplings added to a boiling beef broth.
The broth is an all-day-long simmered cheap 12-16 ounce beef steak which melts in your mouth. I have substituted chicken and venison. (Originally, Ed's mom used short ribs of beef. They have become too expensive and the steak offers more meat on the plate.)
Last Christmas, my daughter's unanimously family choose Pouts as their desired meal for their visit.
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