Instructions

Meat

Wash and remove fat from the meat. Thoroughly season with salt and ground black pepper from all sides. Sear in a pan and transfer to a pot.

Add finely chopped onion to the drippings and sauté until golden brown. Then pour in the broth, let it simmer, and pour over the meat. Cover the pot and let it cook on a higher heat for about 4 hours.

Remove the tender meat, place it in a baking dish, lightly moisten, and cover it and place it in the oven at only 150 degrees so it doesn't cool down. Strain the juice into a saucepan. Thicken with a little roux and simmer lightly.

Pumpkin Dumplings

Wash the pumpkin, remove the seeds, do not peel !!! (the peel contains the most vitamins and softens with heat treatment) Cut into strips about 2cm. Place on a baking sheet lined with parchment paper, season with salt and drizzle with olive oil. Bake in the oven at home, depending on the size of the slices, for about 30 minutes. Blend while still warm.

Finely grate the potatoes, add pumpkin puree, eggs, salt, and flour. Form dumplings from the moderately thick dough, which are cooked in salted water until they float to the surface. I always try to cook one dumpling first, in case the dough needs to be thickened.

Spinach

Sauté onion and garlic in oil, pour in milk and add frozen spinach. Cover the pot with a lid, reduce the heat and let the spinach wilt. Then gradually stir in flour to prevent lumps from forming, mix thoroughly, season with salt, and occasionally stir while simmering until it thickens to the point where it starts to stick slightly to the spoon. Season to taste, you can add dried garlic or a pinch of ground chili for a more intense aroma and flavor, and season with seasoning.