Veal Cutlet with Beetroot and Potato Dumplings

For veal cutlets with beetroot and potato dumplings, first boil the beet in sufficient water with peel until soft. Allow to cool slightly, peel and chop into small pieces. Mix with salt and pepper.

Prepare the potato dough according to the basic recipe. Divide the dough into equal pieces, put some of the beet in the middle of each piece and form into dumplings. Simmer in lightly salted water for about 10 minutes.

In the meantime, peel and finely chop the onion.

Cut the meat into bite-sized pieces. Dredge in flour and pat off excess flour well. Heat some oil in a frying pan and sear the meat in it. Remove and set aside.

Sauté the onion in the butter. Stir in flour so that it forms a roux. Add whipping cream and soup. Reduce briefly and season with salt and pepper. Add meat pieces again.

Serve veal cutlets with beetroot and potato dumplings.

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