Rajská Omáčka

Peel the onion, carrot, celery root, and parsley root, and cut them into small cubes.

In a heavy-bottomed pot, melt 30 g of butter and sauté the vegetables over medium heat for 8-10 minutes until softened, being careful not to let them brown.

Add the tomato paste, bay leaf, allspice berries, black peppercorns, cloves, and a cinnamon stick. Heat through, stirring, for 2-3 minutes.

Pour in the beef stock, bring to a boil, then cover and simmer over low heat for 20-25 minutes, until the vegetables are completely tender.

Remove the bay leaf, cinnamon stick, cloves, and allspice and black peppercorns, then purée the sauce with an immersion blender until smooth.

In a dry skillet, toast 30 g of flour for 1-2 minutes until it smells nutty, add the remaining 30 g of butter, and stir into a smooth paste. Whisk this roux into the sauce in a thin stream, stirring vigorously, and simmer for another 10 minutes over low heat until thickened.

Slice the boiled beef, add it to the sauce, and heat through for 5-7 minutes.

Season the sauce with sugar, vinegar, and salt to taste to achieve a balanced sweet-and-sour flavor.

Separately, boil the dumplings in 2 L of salted water for 20-25 minutes, slice them, and serve alongside the hot sauce and beef.