Slow cooked Beef with german bread dumpling (Knodl)

The beef (cheap skirt steak or similar is best) slow cooked with onion, carrots, some thyme, added a tablesoon of lard and a good dash of red wine, and some bone stock. Dont forget the salt and pepper.

I cooked min in a pressure cooker for two hours, but its ok to cook normally, just need to allow more time and replace some water as it reduces.

After is done, take the meat out, add more red wine and a teaspoon of tomato paste. Reduce the liquid to a thicker consistency and put the meat back. 

For the dumpling, I done a shorter than the standard version. Used 3 round bread rolls, chopped to cubes, added 3whole eggs, salt and some sunflower oil and enough bread flour to be workable consistency. Add chopped parsley. Form round balls with your hand and put them in boiling water. Cook for about 10 minutes untill when you tap them with a wooden spoon it feels cooked. 

Serve the meat with sauce and the knodl on a plate. Garnish with fresh tomato and parsley from the vegie garden.

Bon Appetit!