Summary

Ingredients

For the broth:

• 1 kg beef, (boiled beef)
• 1 ½ liters water
• 2 carrot (s)
• 1 leek
• 0.25 ¼ celeriac
• 1 onion (s)
• 5 grains allspice
• 2 bay leaves
• 1 teaspoon salt

For the sauce:

• 30 g butter
• 3 tablespoon flour
• 450 ml broth
• 300 ml milk
• 2 tablespoon crème fraîche or sour cream
• 1 bunch dill, (or 2 tablespoon chopped frozen dill)
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Chop the vegetables.
2. Wash the beef, then put it in a saucepan with the vegetables and spices, pour in the water (the meat should be covered) and bring to the boil. Reduce heat. Cook with the lid closed in boiling water for about 1.5 hours.
3. Remove the meat from the broth and when it has cooled down a little, cut it into small cubes. Pour off the broth through a sieve (remove vegetables) and let cool down completely. Skim off the fat.
4. (Tip: I do all of this the day before and let the broth cool down overnight.)
5. Melt the butter in a saucepan, add the flour and sweat. Gradually add the stock and milk (stir well so that there are no lumps!). Stir in the creme fraiche. Add the chopped dill. Season to taste with salt, pepper and nutmeg.
6. These absolutely include bohemian dumplings.