Ingredients
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900g (Russet) Potatoes
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3 Egg Yolks
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1/2 cup Cornstarch
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2 Tbsp Butter
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Salt
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a pinch Nutmeg
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(for rolling) All-Purpose Flour
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Bratensosse
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1 Onion
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2 Carrots
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2 Celery Stalks
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1 Leeks
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2 Tbsp Tomato Paste
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1/4 cup All-Purpose Flour
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2 cups Beef stock
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2 Bay Leaves
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2 Fresh Sage Leaves
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2 Tbsp Dijon Mustard
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1 Tbsp Worcestershire Sauce
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a pinch Allspice
Directions
Steps
|
1
Done
|
Peel the potatoes. Boil them for 15-20 min. Drain. Put back on the stove for 30 sec. to 1 min. to dry them. Use a potato press or a kitchen machine to finely shred the potatoes. |
|
2
Done
|
Add the egg yolks, the cornstartch, nutmeg, salt, and mix, but not too much. With the help of flour, form large balls. |
|
3
Done
|
Cook the potato dumplings in boiling salt water for 10-12 minutes. Drain. |
|
4
Done
|
Make the Bratensosse (gravy)Dice the onion and saute in oil. Add the diced carrots,celery, and leek and let cook for a good 3 minutes. |
|
5
Done
|
Add the tomato paste and flour and let cook while stirring for 3-5 min. |
|
6
Done
|
Deglaze with the beef stock (you can also add red wine). Add all the remaining ingredients but the butter. Cook for 30 min. on low heat. |
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7
Done
|
Strain the bratensosse (gravy). Put back into a pan and reheat. Add a bit of butter and let simmer for 5 min. (you can serve the vegetables you strained on the side if desired). |
|
8
Done
|
Top the german dumplings with fresh paresely if desired and serve with the gravy. |
