False Fillet with Bread Dumplings

Rinse the meat, dry it and pierce it diagonally with a kitchen knife. Cut greens into strips and lard the meat with them. Season with salt and pepper.

Heat clarified butter, brown meat around it, remove. Fry flour and paradeis pulp in the fat, add broth and red wine. Add juniper berries, bay leaves and pepper. Add meat again and simmer for 35 to 40 minutes. Turn meat occasionally to the other side. Season the sauce with salt and pepper.

To prepare the bread dumplings, cut the rolls into 1 cm cubes and place in baking dish. Heat the cow’s milk, melt the butter.

Steam the diced onions and bacon, put them on the rolls.

Cover with hot cow’s milk. Season with salt, pepper and nutmeg. Add beaten egg, mix everything together thoroughly.

Arrange the meatballs and cook in boiling salted water for about 15 minutes.

Cut the meat and put it on the table with the sauce and dumplings.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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