RUSTED ROAST

Makes 8 to 10 servings

2 kg. beef, cut into cubes

1 cup flour, sifted

8 Tbsp. oil

3 onions, chopped finely

2 cloves of garlic, crushed

3 red peppers, cut into small cubes

3 carrots, coarsely grated

1 Tbsp. paprika

1 cup tomatoes, peeled, seeded, cut into cubes 1 cup semi-dry red wine

1 tsp. ground caraway

Salt and pepper, to taste

Dumplings:

1½ cups flour, sifted 1 large egg

1 egg yolk

3½ Tbsp. water 1 Tbsp. oil

1 tsp. salt

Flour the beef cubes and remove excess flour. Heat half of the oil in a large, flat pot and sear beef on all sides. Remove and set aside in a bowl.

Add the rest of the oil and heat. Fry the onion, garlic, peppers and grated carrots. Stir well. Add the tomatoes and pour in the wine. Add the spices. Stir and then add the meat. Pour in water so that it just covers the meat. Cover the pot and cook for four hours over a low flame.

In a medium bowl, mix all the dumpling ingredients. Cover and let rest for 20 minutes.

Pour water into a large pot. Add 1 tsp. salt and bring to a boil.

Split the dough into an even number of pieces and shape each one into a thin string. Cut the strings into pieces and then drop them into boiling water. Alternatively, you can just tear off pieces of the string and drop them into the boiling water.

Stir the pieces a little so they don’t stick to the bottom of the pot. Cook for 8 to 10 minutes or until they float. Remove and rinse in cold water. Heat margarine in a pan and add cooked dumplings. Stir gently. Serve dumplings on a separate plate with roast.