Meat with dumplings

1. Pour the beer into a frying pan and put it on the stove to evaporate.
2. Cut the loaf into slices, cut off the crusts (you can then make breadcrumbs from them). Cut the crumb into cubes. Add semolina, flour (1 tbsp.l.), salt, eggs, milk and a handful of chopped parsley to the crumb. Grind everything with your hands until smooth. Put the bread mixture on the film, wrap the mass in a sausage film. Wrap the edges. Wrap with another layer of film. Tie the length several times-intercept the resulting sausage. Put it in boiling water to cook.
3. Cut the pork into small pieces. Sprinkle with flour (2 tbsp.l.)
4. To wash the champignons, add a handful of flour to them, pour cold water and rub your hands together. Then just rinse - they will be very clean. Cut the large mushrooms in half, leave the small ones as they are.
5. Peel and chop the garlic. Beer is still brewed. Remove the leaves (needles) from the rosemary and chop finely.
6. Heat the vegetable oil (3 tbsp.l.) well in a frying pan and put the mushrooms. Let them fry. Add garlic to the mushrooms with a crust, let it warm up well. Put the mushrooms in a large saucepan.
7. Bring the beer to a thick syrup. Remove from the heat.
8. Add 2 tablespoons of vegetable oil and butter to the mushroom pan. Warm the rosemary in the oil mixture, and then add the pork and fry. Add the leftover pork flour to the meat and fry until nutty. Add salt. Send the finished meat to the mushrooms.
9. Add beer and water to the mushrooms with meat. Let it simmer over medium heat until soft.
10. Remove the film from the bread sausage, cut into dumpling slices and place them in the center of the plate. Put the finished meat with mushrooms and sauce on dumplings. Sprinkle with parsley.
Have fun!