Tyrolean Kaspressknödel Beef Stew

Pat the beef dry and cut into approx. 3–4 cm cubes. Peel and finely chop the onions and garlic. Peel the carrots and celeriac and cut into bite-sized pieces. Thoroughly wash the leek and cut into rings. Cut the mountain cheese into small cubes or grate coarsely. Finely snip the fresh chives.

Place the bread dumpling cubes in a bowl. Warm the milk until lukewarm and pour over the bread cubes. Add the eggs, diced mountain cheese, and a little salt and pepper. Gently mix everything together to form a malleable mass, then let rest for 10 minutes.

Using moistened hands, shape the dumpling mixture into 4–6 flat patties (Kaspressknödel). Heat half of the clarified butter (20 g) in a pan and fry the Kaspressknödel on both sides over medium heat for approx. 3–4 minutes until golden brown. Then remove and set aside.