Stuffed Roast Beef with Semolina Dumplings

Remove the skin from the onion and chop finely. Remove the peel from the garlic and crush it. Carrots rinse and remove the peel. Knead the mince well with 2 tbsp water, onion and garlic, and salt, pepper and a pinch of marjoram. Cut the beef into a large slab (it is best to have the butcher do this on the spot) and spread it out on a surface. Season with salt and pepper and spread the minced mixture on top. Top with carrots, roll up and tie with a kitchen spaghetti.

Rinse carrots, celery and parsley root, peel and cut into coarse pieces. Remove the skin from the onion and coarsely chop as well. Heat the oil in a frying pan and roast the roulade all around to a nice color. Remove from the frying pan and keep warm.

Roast the root vegetables and the onion in the residue of the roast, dust with flour and add a little soup. Add the kitchen herbs and put the meat repeatedly. Roast in the heated oven at 220 °C for about 90 minutes, frequently basting with soup, gravy and juices.

For the semolina dumplings: Mix semolina into the boiling milk and thicken. Brown breadcrumbs in butter and add to the cooled semolina form with 2 whole eggs, parsley and salt. Mix well and let it sit for a while. Form small dumplings and make them in salted water.

Remove the cooked beef from the frying pan.

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