Thuringian dumplings with roast beef and carrot vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Onions peel and quarter. Peel 2 carrots and cut into pieces. Wash the meat, dab dry and rub with salt and pepper. Heat the lard in a roasting pan and fry the meat all around. Add onions, carrot pieces and bay leaf. Pour on 1/4 litre of water and red wine. Cover the roast and braise it at medium heat for about 1 1/2 hours. In the meantime, peel and wash the potatoes and grate them in a bowl of cold water.

2. 2

   Then put them into a kitchen towel and squeeze them firmly. Collect the water. Bring milk, 1 teaspoon of salt and some nutmeg to the boil. Remove from the heat and stir in the semolina. Add the potatoes. Carefully drain the potato water so that the starch remains at the bottom of the bowl. Add starch to the potato dough. Remove the crusts from the bread and dice finely. Fry in hot fat until golden brown. Divide potato dough into 12 pieces. Press a depression in the middle of each and put in a few bread cubes. Shape the dough into dumplings with wet hands. Let it simmer in boiling salted water for about 30 minutes. Peel the remaining carrots and cut them diagonally into slices. Steam in little boiling salted water for 8-10 minutes.

3. 3

   Fry in hot fat until golden brown. Divide potato dough into 12 pieces. Press a depression in the middle of each and put in a few bread cubes. Shape the dough into dumplings with wet hands. Let it simmer in boiling salted water for about 30 minutes. Peel the remaining carrots and cut them diagonally into slices. Steam in little boiling salted water for 8-10 minutes. Remove meat from the roaster. Pour stock through a sieve into a pot. Bring the stock to the boil, add cream and stir in the sauce thickener. Bring to the boil again and season to taste with salt, pepper and sugar. Take out dumplings with a skimmer and let them drain. Wash the chives, dab dry and cut into fine rolls. Serve dumplings sprinkled with chives. Arrange roast and carrots on a plate and serve with the dumplings

4. 4

   Remove meat from the roaster. Pour stock through a sieve into a pot. Bring the stock to the boil, add cream and stir in the sauce thickener. Bring to the boil again and season to taste with salt, pepper and sugar. Take out dumplings with a skimmer and let them drain. Wash the chives, dab dry and cut into fine rolls. Serve dumplings sprinkled with chives. Arrange roast and carrots on a plate and serve with the dumplings

5. 5

   Dishes: Irmi Allnoch