Beef with Rosemary

Instructions

• 1
  Cut the beef into smaller cubes (approx. 2 cm × 2 cm), place it in a large bowl, and mix with plain flour, rosemary, salt, and pepper.
• 2
  Peel and finely chop both the garlic and onions.
• 3
  Take a large 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, stirring constantly, for another 7⁠–⁠8 minutes over medium heat.
• 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 cook for 60⁠–⁠70 minutes until the meat is tender.
• 6
  While the meat mixture is cooking, prepare the dumpling: Bring 2 l of water to a boil in a large pot, and in the meantime, cut the roll into small cubes. Place the chopped roll in a large bowl, add semi-coarse flour, egg, milk, baking powder, and 1 teaspoon of salt, mix everything, and knead into a firm dough, from which you will then shape one large loaf. Once the water in the pot starts to boil, place the dumpling loaf into 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 a 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 cooked, turn off the heat, add butter to the pot, and stir. Then divide the contents of the pot among 4 plates, add a dumpling to each serving, and serve.