Beiried Strindberg

1 hour half an hour, elaborately saute onion in clarified butter until golden brown, season with salt and season with pepper.

Drain and rub dry with kitchen roll.

Gently pound rump steaks between plastic wrap. Mix egg yolk and mustard, brush one side of rump steaks with it. Spread onion evenly over top, pressing lightly until smooth and dusting with flour. Moderately heat clarified butter in a frying pan and roast the steaks in it, onion side down, for 2 minutes. Season with pepper and salt, carefully turn to the other side and fry for another 2 min.

Remove and keep warm. Pour off fat from frying pan and pour in veal stock. Boil juice briefly.

For the semolina dumplings:

Cream butter, fold in eggs and semolina. Let the dough rest for about an hour. Soak the bread cubes in sour cream. While still hot, coarsely cut the cooked potatoes and place on a baking tray, dry at 200 °C for 5 to 7 minutes.

Next, press through a potato ricer and stir through with the semolina mixture and white bread, season with salt and freshly grated Muskt. Form small dumplings and place them in boiling salted water for about 15 minutes.

Arrange Beiried Strindberg on plates, pour a little juice over it and serve with semolina dumplings.

Tip: Instead of clarified butter you can also use butter in most cases.

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