Дата добавления: 9 мая 2014

Larded sirloin, black or Polish dumplings, celeriac salad with browned butter



  • 1,2 kg beef sirloin
  • 1 garlic
  • 1 onion
  • 1-2 Polish pickled cucumbers
  • 0,2 kg pork fat/bacon
  • seasoning
  • 0,5 l oil for marinade
  • Flour to thicken sauce

 “Polish” dumplings:

  • 2,5 kg potatoes
  • 1-2 eggs
  • 3-4 tablespoons plain wheat
  • flour (depending on potato variety)
  • 1 cooked potato (if potatoes are very young)

 Celeriac salad:

  • 2 celeriacs
  • 0,5 packet of butter (10 dag)
  • seasoning (pepper, salt, vinegar)



Larded sirloin

A day earlier, marinate sirloin in oil, garlic, onion and seasoning. Before it is placed in roasting tin, meat must be well larded with smoked pork fat, bacon and pieces of Polish pickled cucumbers. Roast first without any cover and then stew adding water. Thicken sauce with flour. Cut into slices.

Black dumplings

Black dumplings require quite a lot of time and work. First, you must grate raw potatoes on special grater, wring them up by means of clear
dishcloth. Leave aside liquid, and when sediment appears, decant water and add sediment to the mass. Add egg, a bit of salt, and some flour if the dough is too thin. Form walnut-size balls and cook them in salted water, till they rise to surface.

Celeriac salad with browned butter

Cooked celeriac salad. Brush and rinse celeriac, cook it whole and unpeeled until medium tender, i.e. when you can put fork into it easily. Take it out, cool it, peel it and dice it finely. Add salt, pepper, a few drops of vinegar to taste. Brown butter and pour over the celeriac. Et voila!



This meal was prepared by the  PPHU Wako Sp. z o.o. Company from Zabrze during the 3rd “Silesian Tastes Festival 2008” in Racibórz. The Team won 3rd place in professional category.