Roast Carreer with Waldviertel Dumplings

For the filling, remove the skin from the onion and cut it. Heat olive oil in a frying pan, fry onion, followed by mushrooms. Season with salt, pepper and chopped parsley, then remove from heat. Repeatedly score the pork loin with a thickness of 1 cm all around, so that a large rectangle is formed at the end. Spread stuffing on top and roll up. Tie with spaghetti.

Rub carreeroulade with pepper, salt, cumin and garlic. Heat a small amount of olive oil in a frying pan and fry the roulade on all sides. Add water or soup and roast in the oven at 180 °C for about 2 hours.

For the dumplings, make potatoes, remove peel and strain while still hot or grate if necessary. Mix with milk, semolina, salt and potato flour to a dough. Form dumplings from the dough, put them into boiling salted water and let them steep for about 25 minutes.

Bind the juices of the roast with mixed cornflour.

Cut the roast carrots into slices and arrange them on plates. Pour the juice over it and serve with Waldviertler dumplings.

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