Ingredients
- 3 onions
- 2 veal bones
- 2 garlic (cloves)
- 1 anchovy paste
- 1 egg
- 2,800 ml water
- 450 gr stewing beef
- 130 gr flour
- 60 ml water
- 8 gr salt
- 5 ml vinegar
- 1 gr pepper (white)
Cook the meat, bones, onions, garlic, water, salt and pepper together over medium heat for 2 hours. Strain. Stir in the anchovy paste and vinegar. Mix the flour, egg and water together. Knead until very smooth. Force the mixture through the holes of a colander into the boiling soup. Cook ten minutes or until noodles are tener. Cut the meat in small pieces and serve in the soup. Serves 8-10
