Roast Beef with Bread Dumplings

For the roast beef with bread dumplings, peel the onion and carrots. Cut both into small pieces. Cut the pumpkin flesh into coarse cubes.

Sear the beef roast heartily on all sides in very hot oil in a large, heavy roasting pot. The cooking pot should be slightly larger than the roast.

Remove the seared meat, pour off the fat. Return the roast to the cooking pot. Add 250 ml of boiling onion, water, carrots, pumpkin, a little salt and some coarsely ground or crushed pepper.

Cover and steam in a preheated oven at 180 °C (convection oven 160 °C) for about 2 hours. Turn the roast to the other side after 20-25 minutes.

If too much liquid evaporates, add a little boiling water. Remove the roast, wrap in aluminum foil, keep warm.

Strain the sauce through a sieve and season strongly with salt and freshly ground pepper. The vegetables will thicken the sauce. While the beef is in the oven, prepare the dumplings.

Cut the stale bread into thin slices, season with salt and pour lukewarm milk over them. Leave to stand for 30 minutes.

Finely chop the onion and sauté in butter over low heat until translucent. Chop the parsley and add to the onions in the butter. Allow to cool.

Stir the eggs briefly. Gently mix the soaked parsley, onions, breadcrumbs and eggs with a little salt and pepper.

Do not knead too long so that the semme

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