Girardirost Roast with Napkin Dumplings

The Frankfurt folk actor Alexander Girardi (1850 to 1918) allegedly did not like beef – unless it was specially prepared with bacon and mushrooms. For the napkin dumplings, the dumpling mixture is actually pounded into a crockery hanger and cooked.

Plate the beiriede, season with salt, season with pepper, fry quickly in oil and keep warm. Add bacon cut into small pieces to the residue, sauté, add onions, then add chopped mushrooms, extinguish with wine, pour in stock. Stew the beef in it with the chopped carp and the juice of a lemon. Stir the flour with the cream, cover with the duenstrueckstand and finish with mustard and parsley.

For the napkin dumplings: remove the crust from the rolls, cut into flakes. Whisk milk with eggs and pour melted butter over the ribs. Add parsley, season, mix and stand for about 10 minutes. Form quantity into a roll on a foil or greased napkin, roll up, tie on both sides and make in boiling hot water about 35 min.

Our tip: Use bacon with a subtle smoky note!

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