Dumplings with fricassee and champion sauce

ingredients

1 kg semi-coarse flour 1 cube yeast 500 ml warm water 2 tsp salt 1 pk egg 2 tsp granulated sugar oil

Faschetta

1 kg semi-coarse flour 1 cube yeast 500 ml warm water 2 tsp salt 1 pk egg 2 tsp granulated sugar oil

Faschetta/h3> 1 kg pork 3 pk eggs 4 pk dry/old rolls milk 1 bunch parsley 1 pk onion 4 cloves garlic salt, black pepper, ground paprika, marjoram, cumin breadcrumbs

Mushroom sauce

300 g mushrooms 1 pk onion 1 litre vegetable stock (broth or water) salt, cumin 1 crucible cooking cream plain flour butter

progress

I’m a huntress for interesting recipes. I try to take the best of each recipe and make it a little better myself. However, I’m not looking for “warm water” and what’s already tried and tested, I won’t dabble in. Something so proven is also this recipe. It’s such a classic, a Sunday staple. The meal definitely fills you up. I hope someone gets inspired and tries this recipe too. I like meaty dishes with simple sauces that add a kick to the meal.

Sourdough starter. Knead the dough,it must be medium stiff. Leave to rise for 1 hour. Divide the dough into 4 parts, make dumplings and let them rise for 15 min. then steam for 20 min, brush with oil to prevent sticking. The dumplings are ready and we go to fashirky ..

Fašrky. Add the minced garlic as well. Chop the gnocchi finely and pour a little milk over it and stir. Add the eggs, chopped parsley, spices, salt and red pepper. Form the meat into small balls, roll in breadcrumbs and fry on both sides. Fry until golden brown 🙂 After the meatballs it’s the turn of the champagne sauce

Champion sauce. Pour in the broth or water to which when it boils add the broth and let it cook for 30 minutes. Prepare the dressing in the cream and thicken the sauce. Enjoy.