Potato Dumplings with Pears, Savoy Cabbage, and Beef

Ingredients

• 2 tbsp chives rings
• 50 g Horseradish
• 700 g waxy potatoes
• 100 g flour
• Salt
• 1 egg
• 1 yolk
• nutmeg
• 700 g beef top sirloin (steak)
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• 600 g savoy cabbage
• 1 pear
• 1 tbsp Lemon Juice
• 3 tbsp butter
• 1 tsp powdered sugar
• 100 ml Vegetable broth
• 50 ml dry white wine

Instructions

1. 1.

   Peel the potatoes and cook in salted water for about 30 minutes, drain, press through a potato masher, and let steam off. Mix with flour, egg, yolk, salt, and nutmeg; let dough rest briefly.

2. 2.

   Preheat the oven to 100°C (212°F) with upper and lower heat.

3. 3.

   Wash, pat dry, season the beef with salt and pepper, then sear all sides in a hot pan with oil. Roast in the preheated oven for about 60 minutes until pink inside.

4. 4.

   For the vegetables, wash and trim the savoy cabbage, slice into fine strips. Wash the pear, quarter it, remove the core, and cut into thin slices. Toss immediately with 1 tbsp lemon juice. In a hot pan melt 1 tbsp butter, add the pears, sprinkle powdered sugar, lightly caramelize, then fold in the cabbage and deglaze with broth and wine. Simmer over medium heat for about 5 minutes; season with salt and pepper.

5. 5.

   Shape the potato dough into finger‑shaped dumplings about 8 cm long. Boil in plenty of salted water for about 5 minutes until cooked through. Remove with a slotted spoon, drain, then briefly sauté in remaining butter in another pan. Sprinkle with chives rings. Slice the roasted beef thinly after resting. Plate the beef with the vegetables and dumplings, garnish with fresh horseradish strips, and serve.