Double dumplings.
Make croûtons.
Make a batch of mashed potatoes. Dont add anything. Straight spuds.
Take a raw potato, grated it on a large hole grater. Take the grated potato, and squeeze as much moisture out you can, over a bowl to catch the water. Let the potato water rest to separate the starch from the water. Carefully strain off the water, saving the starch. Mix the grated potato and the starch in with the mashed potatoes.
With wet hands, form a small ball of potatoes, place a crouton in the middle and close the rest of the potato around the crouton. Place on parchment paper. Once all the dumplings are made, put them in a fridge for 30 or so minutes.
Now, the book said to cook them in simmering water. Nah! I fried them till they got good and brown on the outside.
Meanwhile, I took a cheap cut of meat, seasoned it, seared it on all sides. Set the meat aside in a bowl. Deglazed the pan, added some beef stock, put the meat back in, and let braise over low heat. Once done to my liking, medium rare, removed the meat and kept warm in oven. Turn up the heat and reduce the stock liquid to about half.
Made a bechamel in another pan. Added it to the reduced stock to create a thick gravy.
Serve meat and potato dumplings with gravy.