Marinated beef with cream sauce and Bavarian potato dumplings

Ingredients (marinade) I. :

2kg beef for roasting (sirloin, roast, blade or neck, but it can be pork or rabbit as well) – taste depending
2 carrots
1 root parsley or parsnip
piece of root celery
2 bay leafs
10 balls allspice
20 balls pepper (black, red, white or mix – taste depending)
4 tbsp sugar
1/2 cup vinegar (marinade has to have a pleasant sweet-sour taste)
1 tsp salt
2 litres water

Directions I.:

1. Shred the veggies and mix all ingredients in a pot; boil for 10 min and let cool down for the ambient (room temperature).

2. Put the meat to the marinade, cover with a lid and marinate in the fridge at least for 3 days.

Ingredients (roasting) II.:

Marinated meat from step 1 incl. the marinade.

Directions II.:

1. Pour about 1/2 off from the marinade (leave it for the following baste by roasting).
2. Add meat, veggies and marinade to the roasting pan.
 
3. Roast the meat about 2,5 hours (depending on meat type and taste), check and baste periodically.
4. When the meat is ready, take it out, leave it about 20min cool down on the plank and then slice. Dripping with veggies will be use as a base for the sauce.

 

Ingredients (sauce) III.:

Dripping and veggies from the previous step
1 cup cream
1 tbsp flour (or starch)

Directions III.:

1. Dripping and veggies strain through a strainer.

2. Pulping the veggies through strainer with spoon until the rest is dry.

3. Stir flour (or starch) into cream.

4. Stir heat the sauce, add the cream mixture and cook for 3 minutes and put the pot aside.

 

Ingredients (Bavarian potato dumplings) IV.:

1kg raw peeled potatoes
300g boiled peeled potatoes
1/2 cup hot milk
pinch of salt
crumbs or crutons

Directions IV.:

1.Shred raw potatoes into the bow with cloth.

2. Wring the liquid out (potatoes have to be almost dry).

3. Keep the liquid and strain from the top (leave the bottom part with starch).

4. Shred the boilde potatoes as well.

5. Mix shreded raw and boiled potatoes, starch (from step 3), hot milk and salt in a bowl.

6. With a wet hand shape dumplings, place the crumbs or crutons into the middle.

7. Insert dumplings into the boiling water, turn the heat on minimum and simmer for 20 minutes.
 
8. Pour the sauce over the meat on the plate and add dumplings.