Juhtúrós sztrapacska
25 min
Kifli Kukták
Ingredients
Preparation method
PREPARING THE SAUCE
Finely chop the onion, and cut the bacon into approximately 1 cm cubes.
Heat 40 g of fat in a pan over medium heat, add the bacon and fry for 2 minutes, stirring frequently. Add the remaining fat and the onion, and sauté until golden brown. Pour in the milk and cream, then mix. Bring to a boil, then reduce the heat to one-third and cook for another 3 minutes. Remove from heat and cover to keep warm.
PREPARING THE SZTRAPACSKA
Finely grate the potatoes. Place them in a bowl, then squeeze out the water. Add the flour, egg, and salt, and mix the dough. Meanwhile, bring water to a boil in a large pot.
Chef's tip
Sztrapacska is best made from older potatoes. If you only have new potatoes at home, add 2 tablespoons of starch to the dough. The dough should be neither too thick nor too thin. If you place it on a cutting board, it should stay on the edge instead of flowing off. Do not salt the water for the dumplings. You can also shape the dumplings with a spaetzle maker. There is no need to change the water between batches. Only add the next batch of sztrapacska to the water once it is boiling again. In a bowl, mix the cheese, sztrapacska, and sauce like a salad, using two large spoons or wooden spoons, with gentle movements. For a better taste, use whole milk and quality bacon. Add sour cream to taste when serving.