Bohemian Roast Beef with Cream Sauce, Yeast Dumplings, Cranberry Compote (Petra Blossey)

First peel the vegetables and cut them into small pieces. Then fry the meat on all sides in hot oil and then remove it from the pan. Fry the vegetables in the same saucepan. After the vegetables have been sautéed, put the meat back on top of the vegetables and season with salt and seasoning. Add a little broth and let everything stew covered. Turn the meat every now and then and pour the juice over it. It takes about 1 hour until the "finished" point in time.

When the meat is ready, remove the grains and bay leaves from the sauce and puree the sauce. Mix the cream with sour cream and flour and thicken the sauce with it. Bring everything to the boil again briefly. Finally, add a few drops of lemon juice and salt to taste. The whole can be served with yeast dumplings, bread dumplings or Bohemian dumplings and cranberry compote.