Stuffed Beiried with Spicy Sauce and Polenta

Score the beef lengthwise to the meat fiber three times like a fan. Cut the ribs into small cubes and mix with the eggs.

Peel onions and chop finely. Rinse parsley and chop finely. Season minced meat heartily with salt and pepper. Heat oil and fry onion in it. Mix parsley and onion with minced meat. Add the breadcrumbs and a little bit of cream and prepare the whole thing together to a soft dumpling mass.

Pour the filling into the meat pockets. Tie the meat with kitchen twine and pin the sage leaves. Season the roast with salt and pepper.

Rinse, peel and chop the carrots, celery and yellow beets. Rinse and clean the leeks and cut into fine rings. Put root vegetables and leek in a well coated oblong roasting pan, pour a little gravy and place the roast on top. Roast in an oven heated to 160 °C for about 50 minutes, basting frequently with red wine and gravy. Next, remove the meat from the roasting pan and place it in a warm place. Thicken the juice a little.

For the polenta dumplings, boil milk with salt, pepper and nutmeg (freshly grated), add semolina and stir continuously for about 3 min until the mixture separates from the edge of the saucepan. Remove from heat and cool for about 8 min. Separate egg. Fold in yolks and crème fraîche. Whip egg whites to stiff peaks and fold in. From the mixture

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