Beef with Rosemary

Instructions

• 1
  Cut the beef into smaller cubes (about 2 cm × 2 cm), place it in a larger bowl, and mix with plain flour, rosemary, salt, and pepper.
• 2
  Peel the garlic and onions and chop them finely.
• 3
  Take a larger pot and heat 40 ml of sunflower oil over medium heat. Then add the chopped onion to the pot and sauté for 7⁠–⁠8 minutes over medium heat.
• 4
  Add the chopped garlic, seasoned meat from the bowl, and mustard to the pot, and sauté the entire mixture for another 7⁠–⁠8 minutes over medium heat, stirring constantly.
• 5
  Add bay leaves and beef broth to the pot, reduce the heat to low, cover the pot with a lid, and let the mixture simmer for 60⁠–⁠70 minutes until the meat is tender.
• 6
  While the meat mixture is finishing cooking, prepare the dumpling: Bring 2 liters of water to a boil in a larger pot, and in the meantime, cut the roll into small cubes. Place the chopped roll in a larger bowl, add semi-coarse flour, egg, milk, baking powder, and 1 teaspoon of salt, mix everything, and work into a firm dough, from which you then shape one large roll. Once the water in the pot starts boiling, place the dumpling roll in it, reduce the heat to medium, cover the pot with a lid, and cook the dumpling for 18⁠–⁠19 minutes. After cooking, remove the dumpling from the water, pierce it with a skewer to prevent it from collapsing, and let it cool on the work surface. Once cooled, slice it, and before serving the meal, reheat the sliced dumpling.
• 7
  Once the meat mixture in the first pot is done cooking, turn off the heat, add butter to the pot, and stir. Then divide the contents of the pot into 4 plates, add the dumpling to each portion, and serve.