Svichkova with potato dumplings

Step 1

Grate all the root vegetables and combine with the chopped onion, black and allspice, thyme, bay leaf, salt, sugar, juice of half a lemon and butter. Stir to combine.

Step 2

Stuff the beef loin with lard, salt, pepper and fry in vegetable oil on all sides until browned. Transfer the meat to a baking dish, cover with a mixture of grated root vegetables and spices, cover with foil and put in the refrigerator for 24 hours. Then pour water over the meat, cover the mold with foil and bake in the oven at 200 degrees Celsius for 1 hour. After that, wrap the meat in foil and set aside for a while.

Step 3

Prepare the sauce. From the mixture of baked root vegetables, remove the bay leaf and peppercorns. Then beat it in a blender along with the juice formed. Pour the sauce into a saucepan, add the flour and stir so that there are no lumps. Then add the mustard, cream and, stirring constantly, bring to the boil. Add salt, pepper, sugar and lemon juice to taste.

Step 4

Prepare the dumplings. Peel and mash the boiled potatoes. Add the flour, egg, salt, ground black pepper, nutmeg and knead into a thick dough. Then dust the work surface with flour and shape into long sausages. Cut them into pieces and make walnut-sized balls. Plunge the dumplings into boiling salted water and cook until they float. Season with butter and stir. Slice the meat, pour the sauce over it and serve with potato dumplings. Enjoy.