Boiled Beef With Soup, Dumplings And Onion Sauce

1) Bring the water and salt to a boil. Add the meat. Bring to a boil and skim well.

2) Add the green part of aleek, half an onion, one carrot and the washed peelings from the celeriac.

3) Simmer until the meat is tender, about 1 1/2 hours. Season with salt and pepper.

4) Cut the remaining vegetables into chunks and cook each separately in stock.

5) Strain the stock and measure out 5 1/2 dl ( 2 1/3 cups) for the sauce.

6) Cut the meat into small chunks.

7) Serve the stock on its own or with vegetables and dumplings served with the meat on the side.

8) Dumplings:

9) Melt the margarine and stir in the flour.

10) Gradually add the water and cook until the mixture forms a ball.

11) Cool slightly, then beat in the egg, beating until smooth. Season with salt and cardamom.

12) Form dumplings with a wet teaspoon and place in simmering (90 C, 195 F) broth and cook minutes.

13) Onion sauce:

14) Saute the onion in margarine. Stir in the flour. Gradually add stock to desired consistency.

15) Bring to a boil. Season with salt, pepper, vinegar and sugar.

16) Just before serving, stir in the cream.

17) Arrange the sliced meat on a platter with the vegetables.

18) Serve with onion sauce and boiled potatoes. Enjoy!