Esterházy rib steak with homemade dumplings

Lightly pound the rib steaks and score the edges so they do not curl up during cooking. Season with salt and pepper, then lightly coat in flour.

Clean the carrots, parsley roots, and celeriac, then cut them into thin matchsticks (julienne). Finely chop the onion.

Heat the lard in a large skillet or pot and sear the floured beef steaks on both sides until nicely browned (2-3 minutes per side), then transfer them to a plate.