Beef with Spinach Dumplings and Asparagus Ragout

For the beef with spinach dumplings and asparagus ragout sear meat in a little oil all around, season and remove.

Roast root vegetables with onion and garlic in the residue until brown. Deglaze with red wine and add soup.

Add spices and meat and simmer covered for about 2 hours until tender.

Prepare the buttered crumbs. Stir in spinach, breadcrumbs and spices, simmer in salted water for 10 minutes.

Peel asparagus and cut into sticks. Boil down wine, cream and spices to a creamy sauce. Cook asparagus in it until firm to the bite.

Cut meat and arrange on asparagus ragout with dumplings. Serve the beef with spinach dumplings and asparagus ragout.

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