Peel and wash the potatoes and cook in boiling salted water for 15-20 minutes. Clean and wash the cauliflower and divide it into small florets. Cook in 200 ml boiling salted water for about 12 minutes and remove. Stir the sauce thickener into the vegetable stock and bring to the boil again. Season with salt and pepper.
Stir in sour cream. Wash and chop the herbs. Add half to the sauce. Warm up cauliflower and peas in it. In the meantime, knead the beefsteak mince, curd cheese and remaining herbs for the dumplings. Season with salt and paprika. Shape into small balls. Fry in hot oil while turning for about 7 minutes. Drain potatoes and arrange with ragout and meatballs.
In the meantime, knead the beefsteak mince, curd cheese and remaining herbs for the dumplings. Season with salt and paprika. Shape into small balls. Fry in hot oil while turning for about 7 minutes. Drain potatoes and arrange with ragout and meatballs. Garnish with parsley and tomato as you like