Juhtúrós sztrapacska | Traditional and filling

Finely chop the red onion, and dice the smoked bacon into approximately 1 cm pieces.

In a pan, melt 40 g of lard over medium heat, add the bacon, and fry for 2 minutes, stirring frequently. Then add the remaining lard and the onion, and fry until golden brown. Pour in the milk and cream, bring to a boil, then reduce the heat and cook for another 3 minutes. Remove from heat and keep warm, covered.

Finely grate the potatoes, place them in a bowl, and squeeze out any excess water. Add the flour, eggs, and salt, then mix the dough. In a large pot, bring a generous amount of water to a boil.