John Myers
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Sparrow Dumplings with Leek Sauce / Loin of Rhön Pasture Ox
The perfect sparrow dumplings with leek sauce / loin of rhön pasture ox recipe with a picture and simple step-by-step instructions.
For the sparrow dumplings:
- Olive oil
- Sea-Salt
- Pepper fresh
- 8 Pc. Bun old
- 6 Pc. Eggs
- 1 l Milk
- 500 g Flour
- Salt
- Nutmeg
- 1 bunch Leaf parsley
For the leek sauce:
- 6 Pc. Leek
- 3 Pc. Clove of garlic
- 2 tbsp Flour
- 1 l Milk
- Butter
- Salt
- Pepper
- Nutmeg
- Cut the rolls into small pieces. Pour the hot milk over the rolls and let it steep for 10 minutes. Add eggs, flour and spices and mix together. The dumplings are cut off with spoons and cooked in boiling salted water for about 10 minutes.
- Wash the leek, cut into strips and sauté in a little butter, then add the pressed garlic. Dust the leek with the flour, stir and sauté lightly. Top up with the cold milk and bring to the boil once. Season to taste with salt, pepper and nutmeg.
- Take the meat out of the refrigerator at least an hour before eating. Parry the loin and cut into 5 medallions of the same size. Season with fleur de sel and brush with a little olive oil. While the meat is tempering you have enough time to prepare the rest of the food.
- Sear the sirloin medallions on each side for 2-3 minutes in a cast iron pan without fat and then, depending on the degree of doneness, let them steep for 10-15 minutes at 120 ° C.
- Arrange the sparrow dumplings on a leek sauce and season the loin with freshly ground pepper.
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