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Red wine stew with dumplings

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	normal/low
Number of people:	12
Ingredients:	2.25kg beef 12 onions 1 tablespoon hot pepper rose Caraway Salt 3 cloves garlic Lard 6 tablespoons tomato paste Lemon panicles 9 tablespoons sour cream 30 rolls from the previous day 1.5 l milk 150g melted butter 9 eggs 1 pot parsley Flour 900ml water 900ml red wine

Preparation:

Peel 10 onions, chop and fry in fat until brown. Presse garlic, tomato paste and meat stir it all to the onions. The meat is sautéed in meat juice whilst stirred repeatedly. If the meat is done, you add the red wine. Dust the paprika powder over it then allowed the meat to stew with closed lid When the meat is cooked, seasoned with cumin, salt and lemon panicles. If it is necessary, add some water. While the meat cooks, the milk is heated, dice the rolls in large cubes. Placed them in a bowl, and pour milk over it and add some salted. Let it sit for 30 minutes. Now 2 onions are finely chopped, fried, and then added to the rolls with milk and eggs. Knead this “dough” thoroughly. With wet hands form dumplings and allowed them to cook in hot water for 15 to 20 minutes – until they are swimming.