Pot Napkin Dumplings with Beef Stew

For the pot napkin dumplings, whisk milk with salt and eggs until well blended, stir in curd until smooth and add to milk-egg mixture. Place the bread cubes in a large bowl, add the milk-egg-curd mixture and mix well. Then let rest for 5 to 10 minutes. Then roll tightly in a tea towel, tie, place in boiling salted water and cook for about 20 to 30 minutes.

For the beef stew Sauté the finely chopped onions in the lard. Then add the diced beef, brown all over and extinguish with red wine. Then add the cleaned and diced soup vegetables, tomato paste and spices and simmer for a while. Then add beef broth and simmer for about 1 hour. Finally, stir a piece of cold butter into the sauce and bring to the boil briefly.

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