Roast Beef with Potato Dumplings

For the meat: Rinse meat under cold water, pat dry, tie with kitchen string and place in a bowl with a lid.

For the marinade: Peel onions and poke with cloves. Rinse, trim and coarsely chop the soup vegetables. Add both with 1.5 liters (approximately 6 1/4 cups) of water, wine, vinegar and spices in a saucepan, bring to a boil, let cool and pour over the meat. Cover and marinate in the refrigerator for three days, while turning ocassionally. After marinating time, remove meat, pat dry and sear in hot fat on all sides.

For the gravy: Deglaze with broth and 250 ml (approximately 1 cup) marinade, add tomato paste and crumbled rye bread and stew over medium heat for 2 hours.

For the potato dumplings: Peel potatoes, rinse and cook for 20 minutes in salted boiling water. Drain and press hot potatoes through a ricer. Combine with flour, eggs and salt into a dough. Bring a large amount of salted water to a boil. Mix cornstarch with cold water and add to the hot water.