Dumpling Roast

Heat the clarified butter in a frying pan. Sauté the halved carrots, the halved shallots, the raw ham and the spices. When the vegetables have taken on color, remove them from the frying pan together with the ham and brown the meat on all sides in the flavored fat. When the temperature is reduced, add the vegetables to the meat again and cover with the ham. Now extinguish with the clear soup or red wine. Depending on how you want the meat (cooked through, medium or rare) you have to measure the roasting time. If you want the meat pink (i.e. medium), take it out after about 20 to half an hour and let it rest on a board for a short time so that the juices in the meat set. Now cut the meat into finger-thick slices and surround with the vegetables. Pour the roast stock over it. Pour enough sour cream over the meat. You can also add sour cream to the meat stock and pour it over the meat.

(Feisst: Culinary expeditions: Baden, Sigloch edition)

Tip: Stock up on high-quality spices – it pays off!

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