1 small potato, peeled and cubed
2 1/2 cups chicken broth
1 green bell pepper, thinly sliced
1 teaspoon white vinegar
1 teaspoon salt
2 eggs
2 (10.75 ounce) cans beer
1 cup all-purpose flour
2 tablespoons distilled white vinegar
1 teaspoon butter
1/2 teaspoon distilled white vinegar
1 (7 ounce) can tomato sauce
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the potatoes and broth together. Dredge well and place them in a medium bowl, mix with the noodles and beer. Stir in the remaining ingredients, and beat into the mixture alternately with the flour, vinegar, butter, and vinegar.
Bake in a preheated oven rack for 25 minutes. Stuff lightly with the dumplings. Remove from oven and let cool. Serve at room temperature.