Onion and mustard roast with homemade bread dumplings

Ingredients for 4 servings:

• 8 rolls from the previous day, preferably from the day before
• 250 ml milk
• 5 onions
• 1 pot of parsley
• 1 tsp butter
• 3 eggs
• 1 tbsp flour
• Salt
• 1 large carrot(s) or two small ones
• 4 garlic cloves
• 2 tbsp mustard
• 1 tbsp clarified butter
• 1 tbsp tomato paste
• 350 ml vegetable stock
• 1 kg roast pork
• 100 ml cream
• nutmeg
• 1 small chili pepper(s), dried
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Preheat a large pot over medium heat. Season the pork roast with pepper and salt on all sides. Melt the clarified butter in the pot and sear the roast on all sides over high heat. Peel and roughly dice 4 onions. Wash, quarter, and finely chop the carrot. Peel and roughly dice the garlic. Remove the roast from the pot and sauté the carrots in the frying fat. After about 1 minute, add the onions and sauté. After about 4 minutes, add the garlic and chili. After another 3 minutes, add the tomato paste and sauté briefly. Return the roast to the pot, arrange the vegetables around it, and deglaze with the stock. Place some of the vegetables on top to prevent it from drying out. Simmer the whole thing over low heat for about 1 1/2 hours. Turn the meat over halfway through. For the bread dumplings, cut the bread rolls into thin strips. Place in a large bowl. Add nutmeg, 2 tablespoons of flour, and pepper. Heat the milk – do not boil. Pour hot milk over the rolls and let it steep. Finely dice 1 onion, pick the parsley and roughly chop it. Cut the chives into small rolls. Melt the butter in the pan. Sauté the onion, then add the parsley and chives and sauté briefly. Remove the pan from the heat and add it to the roll mixture. Add 3 eggs to the mixture. Now knead thoroughly. With wet hands, form even dumplings (about 8). Bring a large pot of salted water to a boil and add the dumplings. Let it steep over low heat for 20 minutes. Remove the roast from the pot and set aside in aluminum foil. Add the cream to the sauce and bring to a boil. Add the mustard and simmer. Season with salt and pepper. Remove the dumplings from the water. Carve the meat and serve.