Pork roll roast with Tyrolean bread dumplings

Ingredients for 4 servings:

• 1 kg roast pork (rolled roast)
• 1 tsp salt
• 1 ½ tsp pepper
• 1 clove(s) garlic, crushed
• 1 tsp oil
• 1 bunch of soup vegetables
• 1 cup cream
• 1 egg yolk
• 1 tsp mustard
• 1 cup broth
• 1 jar red wine
• Lard or butter for frying
• 250 g bread roll(s), diced
• 50 g butter
• 1 ½ onions
• 3 tbsp parsley, bunch
• 3 eggs
• 250 ml milk
• 3 tbsp flour
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Rolled roast: Wash the rolled roast and pat dry. Make a marinade with salt, pepper, garlic, and oil and coat the meat completely. Heat the lard in a saucepan and fry the meat until browned on all sides, then remove. Wash and finely chop the vegetables. Then fry them in the lard for a while. Return the meat to the saucepan, directly on top of the vegetables. Preheat the oven to 150–175°C. Cover the saucepan and place it on the middle rack of the oven. Pour broth and wine over it alternately and braise for about 1–1.5 hours. Remove the roast from the saucepan. Strain the broth and vegetables through a sieve. Collect the broth in a saucepan and thicken with cream and egg yolk. If the sauce is still too runny, stir in a little dark sauce thickener. Tyrolean bread dumplings: Place the bread cubes in a bowl. Peel and finely chop the onions. Heat a pan, melt the butter, and fry the onions until translucent. Let cool completely. Crack the eggs into the milk and whisk well. Season with salt and pepper and pour over the bread cubes. Season to taste, adjust seasoning if necessary, and then let stand for a while. Wash the parsley, shake dry, and chop finely. Mix the parsley, cooled onions, and the bread cube mixture well and let it sit for a while. Finally, stir in the flour. Moisten your hands with cold water and form the dough into evenly sized dumplings. Or place aluminum foil on the work surface, then spread cling film on top and then the dough lengthwise. Shape it into a sausage shape and seal it like a candy. Bring a large pot of salted water to a boil. Let the bread dumplings simmer gently for 20 minutes. Omit the salt if using foil. To serve: Slice the meat and drizzle with some sauce. Drain the dumplings or remove them from the foil, slice them, and place them next to the meat. Serve with red cabbage or Brussels sprouts, for example.