Beef in onion and cream sauce

Ingredients for 4 servings:

• 1 kg beef (leg)
• some bones from beef
• 3 carrots
• 1 stalk(s) leek
• ½ celery root
• 1 onion(s)
• 1 bunch of parsley
• 3 bay leaves
• 1 sprig(s) of thyme
• ½ chili pepper(s)
• 1 tbsp peppercorns
• 4 grains allspice
• 1 tsp mustard seeds
• 1 tbsp salt
• 2 liters of water
• Vegetable broth, granulated
• 2 large onions
• 1 cup of cream
• 200 ml water
• some vegetable broth
• some salt and pepper
• e.g. dumplings (liver dumplings), or Schwimmerli

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

First, line a large soup pot with the bones. Place the meat on the bones. Clean and roughly chop the vegetables, then add them to the pot along with the herbs and spices. Fill with water. Bring everything to a boil slowly, uncovered. Do not skim off any foam that forms; this will clarify the soup. Provided the soup never boils violently, but simmers gently, let the soup simmer below boiling point for about 3 hours. When the meat is tender, remove it and pour the broth through a fine sieve. Season to taste with salt, pepper, and a little vegetable broth. This soup can be complemented with Schwimmerli (small dumplings) and Leberknöpfchen (liver dumplings) and served as an appetizer. Halve the onions and cut into thin strips. Sauté them in a deep pan with a little oil until translucent, then deglaze with cream and water. Season to taste with salt, pepper, and vegetable broth. Finally, slice the meat against the grain into 1 cm thick slices and simmer gently in the sauce for about 15 minutes. This goes well with tagliatelle or hash browns.