Wash the rosemary. Place the dumplings in boiling water and boil briskly for approx. 7 minutes. Strain the dumplings. While the dumplings are boiling, wash and clean the beans, and boil for 8-10 minutes in salted water. Wash the meat and dab it dry, then season with salt and pepper. Use kitchen twine to tie 1 stem of rosemary around each of the steaks. Heat oil in a pan. Fry the meat in it for approx. 4 minutes, turning regularly. Melt 2 tablespoons of butter in a pan. Add breadcrumbs and fry until golden brown. Add the dumplings, toss them in the crumbs and add salt to season. Remove the meat from the pan and keep it warm. Pour red wine and stock onto the juice in the pan, and allow to simmer for approx. 5 minutes. Strain the beans. Peel and finely dice the onion. Heat 1 tablespoon of butter in a pan. Sauté the diced onion in the butter for 2-3 minutes, then add the beans and season with salt and pepper. Stir Darbo wild lingonberry sauce into the sauce. Stir in the starch and 2 tablespoons of cold water to a smooth consistency to bind the sauce, then bring to the boil again. Serve on plates.