Potato dumplings with sauerbraten

Name: Potato dumplings with sauerbraten
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1/4 l Red wine vinegar; 250 ml dry red wine; 1 TEASPOON Peppercorns; 1 TEASPOON Juniper berries; 0?$? Cloves; 2 Bay leaves; 1 collar Soup Greens; 1.2 kg lean beef from the leg (e.g. Semerrolle); 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 7-10 Tbsp Sugar; 750 g floury, boiled potatoes; 125 g Flour; 1–2 Eggs (size M); 7-10 Tbsp grated nutmeg; 1 washer Toast; 1/2 TEASPOON Butter; 4 Stem(s) Parsley; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1/4 l Red wine vinegar
250 ml dry red wine
1 TEASPOON Peppercorns
1 TEASPOON Juniper berries
0?$? Cloves
2 Bay leaves
1 collar Soup Greens
1.2 kg lean beef from the leg (e.g. Semerrolle)
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
7-10 Tbsp Sugar
750 g floury, boiled potatoes
125 g Flour
1–2 Eggs (size M)
7-10 Tbsp grated nutmeg
1 washer Toast
1/2 TEASPOON Butter
4 Stem(s) Parsley
1 TABLESPOON dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Put vinegar, 3/8 litres of water and red wine in a pot and bring to the boil. Add peppercorns, juniper berries, cloves and laurel. Simmer for 2 minutes at low heat. Remove from the stove and let it cool down
2
Peel or clean the soup greens, wash and cut into large pieces. Wash the meat, put it in a bowl, add the soup greens, pour the stock over it so that the roast is covered as completely as possible. Cover and leave to marinate in the refrigerator for about 24 hours.
3
Onions peel and quarter. Lift meat out of the marinade and dab dry with kitchen paper. Pour the stock through a sieve and collect. Season meat with salt and pepper. Heat the oil in a roasting pan and fry the meat thoroughly, turning it over. Add soup vegetables and onions and fry briefly while turning. Deglaze with the stock and season well with salt, pepper and a little sugar. Cover and braise in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 1/2 hours. Turn roast occasionally
4
Wash the potatoes and cook in boiling water for about 25 minutes. Drain the potatoes, rinse and drain. Then peel them and press them through a potato press. Spread out on a plate, let it cool down. Sprinkle with flour. Beat the eggs, add and season with salt, pepper and nutmeg. Quickly knead the dough to a smooth dough, form into long rolls and chill
5
In the meantime dice bread finely. Heat butter in a pan. Fry the bread cubes crisply while turning. Take out and let drain on 1 layer of kitchen paper
6
Shape the dough into dumplings and fill each with a few bread cubes. Put the dumplings in lightly boiling salted water, bring to the boil briefly and let them simmer in boiling water for about 25 minutes
7
Meanwhile wash parsley, dab dry, remove leaves and cut finely. Take the meat out of the roaster and keep it warm. Pour sauce through a sieve. Pass the vegetables and onions through the sieve. Put them into a pot, bring to the boil, stir in the sauce thickener and simmer at low heat for about 1 minute. Cut the roast open and arrange on plates with the sauce. Take out potato dumplings with a skimmer and add. Sprinkle or garnish with parsley. Red cabbage tastes good with it
8
waiting time approx. 25 hours