John Myers
Beef Schnitzel with Red Cabbage and Dumplings
The perfect beef schnitzel with red cabbage and dumplings recipe with a picture and simple step-by-step instructions.
- 2 piece Fresh onion
- 0,25 liter Dry red wine
- 0,5 tube Tomato paste concentrated three times
- 4 Discs Beef rump steak
- 1 packet Dumpling dough
- 50 g Bread cubes, toasted
- 1 Glass Cooked red cabbage (red cabbage)
- 1 pinch Powdered sugar
- 1 pinch Pepper
- 0,5 teaspoon Parsley leaf powder
- 1 pinch Ground garlic
- 1 pinch Celery leaf powder
- 1 pinch Sea az
- 1 pinch Sweet paprika
- 1 pinch Harissa
- Peel the onion and cut into small pieces.
- Wash the beef steak, pat dry, and fry in a pan.
- Remove the steaks from the pan.
- Put the onion in the pan, fry with powdered sugar until translucent.
- Add tomato paste and deglaze with red wine. Put the meat back in the pan. And simmer slowly, until the onion thicken the sauce.
- If you want the sauce to be thicker, you have to thicken with cornstarch.
- Then mix the spices (for me they are already mixed) and season the sauce with them.
- Then put a saucepan with water, bring to the boil and add salt
- Roast the white bread cubes until crispy.
- Form dumplings out of the fresh dumpling dough, add two white bread cubes each and place the dumplings in the boiling water.
- Let simmer for ten minutes, twenty minutes.
- Heat the red cabbage.
- Then arrange everything on a plate and enjoy. Even if it is a finished product.
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