Beer Meat with Bread Dumplings

Chop the onions and garlic, dice the meat.

Heat a little oil in a frying pan and sauté the onions. Add the diced meat, season with cumin, garlic and pepper. Pour in the beer. Chop olives and capers, add anchovy paste, season with salt and Worcester sauce. Simmer at low temperature for about 30 minutes. Pour the milk, mineral water and beaten eggs over the ribs and let them simmer. Fry finely chopped onions and parsley in a little oil, add to the dumpling mixture and season. Let the dumplings soak for a while.

Add brown bread crumbs to the beer meat and cook in a hot oven until the liquid has reduced to a thick sauce. Form dumplings from the bread mixture, place on a plate. Cover with the micro hood and put each dumpling in the microwave for a good minute, briefly re-steaming.

Serve beer meat sprinkled with lovage and parsley, bring to the table with bread dumplings.

Drink: Stiegl-Goldbräu

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