And this is how it is done: 1. lard beef shoulder with the centimeter-sized carrot and celery sticks. Season with iodized salt and pepper, sear on all sides in clarified butter. Remove the meat.
2. put finely chopped root vegetables into the saucepan, as well as the herbs and spices, fry briefly. Dust with flour, add paradeis pulp and stir everything together well. Pour in red wine and vegetable soup, add the meat repeatedly and steam for about 40 minutes. For the Bohemian dumplings, put flour in a suitable bowl, make an indentation in the center, crumble yeast into it, sprinkle 1 pinch of sugar on top. Stir through with a little bit of lukewarm milk and a little bit of flour to form a steam. Let rise in a warm place for about 20 minutes with the lid closed. Now knead the remaining eggs, salt, milk and butter flakes into a dough. Cover with a kitchen towel and let rise repeatedly for 30 min. Now stir in bun cubes and form dough into a roll and let rise. Put into boiling salted water form and let steep with lid closed for about 20 min.
Cut the meat into slices, as well as the dumpling and arrange on plates. Season the sauce and pour it over the meat. Additional dish: Red cabbage refined with cranberries.
Tip: Always use aromatic spices to refine your dishes!
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