Hearty Beef with Rosemary and Homemade Dumplings

Prepare the Meat

• 1
  Cut the beef into cubes of approx. 2 cm. Mix in a bowl with flour, rosemary, salt, and pepper.
• 2
  Peel and finely chop the onions and garlic.
• 3
  Heat the sunflower oil in a large pot. Sauté the onions until translucent for approx. 7–8 minutes.
• 4
  Add the garlic, seasoned meat, and mustard. Sauté vigorously for another 7–8 minutes, stirring constantly.
• 5
  Add bay leaves and beef stock. Reduce the heat and let it simmer with the lid closed for approx. 60–70 minutes until the meat is tender. Stir in the butter at the end. It tastes best when the sauce is nice and creamy.

Prepare the Dumplings

• 1
  While the meat is simmering, cut the Kaiser rolls into small cubes. Knead them in a bowl with flour, egg, milk, baking powder, and a pinch of salt to form a firm dough. Shape into a large roll.
• 2
  Bring plenty of salted water to a boil in a large pot. Carefully place the dumpling roll into it and cook over medium heat for approx. 18–19 minutes, turning occasionally.
• 3
  Remove the dumpling from the water, pierce it several times with a wooden skewer (to allow steam to escape), and let it cool briefly. Slice before serving. The beef pairs excellently with it.