Ingredients for four persons:
1 kg beef from leg
2-3 tacks
2 cloves
5 dag hamburger bacon
1 onion
1 dl prosecco
5-6 dag mashed tomatoes
10 dag root vegetable (carrots, celery, persley)
3 dag flour
salt
pepper
10 dried plums
bay leaf
3 dag plum jam

For dumplings

25 dag potatoes
20 dag flour
2 little eggs
salt
nutmegs

Directions:
Clean the meat, dry and needle with thin knife on ten places. In a few holes put hamburger becon, and in a few put carrots. Salt the meat, put it on the heated oil in skillet and fry from all sides briefly, most 1 minute. Then put it in oven and bake 1 hour at 150 degrees. On the fat in wich the meat is fried add threaded root vegetable and flour and that is how you will make sauce. When the vegetables and flour fry, but not become brown, add mashed tomatoes. Infuse half a litre of stock (temeljca) and when it becomes boiled, add wine and prosecco, spices, dried plums and plum jam. Take out a half-baked meat from oven, put it in the sauce in the pot and reduce fire. Add more stock (temeljca) to get about liter and a half of sauce. Cook it 1 hour because meat must moderat. At the end of cooking must remain 6-7 dl of sauce. spill it over beef which is threaded on slices and serve it with dumplings.

Scald and slice hot potatoes for dumplings and mix them with flour, eggs, salt and nutmegs. Melt butter at room temperature and add to dough. Bake dough, form a few centimetres wide bar and cut in small pieces. Cook dumplings in hot salt water until they come up.