Name: Franconian Sauerbraten with Steamed Dumplings
Total time: 255 min
Yield: 6 servings
Cuisine: German
Ingredients: 2.5 kg beef chuck roast; 1 cup red wine vinegar; 1 onion, sliced; 2 carrots, sliced; 2 cloves garlic, minced; 10 peppercorns; 2 bay leaves; 1 tbsp brown sugar; 1 cup beef broth; 200g dumplings (Kartoffelklöße); 1 egg; 1/2 cup milk; 100g potato flour; 2 tbsp all-purpose flour

A traditional German dish featuring marinated beef served with steamed Franconian dumplings, prepared using a different dough technique.

Method

In a large pot, combine vinegar, onion, carrots, garlic, peppercorns, bay leaves, and sugar.
Add beef roast and pour in beef broth. Bring to a simmer, then cover and cook on low heat for 3-4 hours until tender.
While the beef cooks, prepare the dumplings: In a bowl, mix potato flour, all-purpose flour, egg, milk, and a pinch of salt until a soft dough forms. Let rest for 15 minutes.
Knead the dough lightly, then shape into small balls. Steam the dumplings in a basket for 20-25 minutes until tender.
Remove beef, let rest, then slice. Strain the cooking liquid and reduce to a rich sauce.
Serve slices of beef with the sauce and steamed dumplings on the side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.