Sztrapacska – potato and flour dumplings with sheep’s cheese and szalonna – is a filling meal. This recipe comes from Az Emlékek Szakácskönyve, a book of short stories written by Gyula Krúdy and Krúdy family recipes.
Ingredients:
600 grams potatoes
300 grams flour
100 grams smoked bacon
200-250 grams liptói túró (juhtúró)
3 tablespoons lard
A few tablespoons sour cream
Salt
Method:
“We are peeling the potatoes, grating them, and then mixing them with the flour and salt to make a galuska dough,” writes the author. “With a spoon we are forming the dough into small galuska pieces and dropping them into salted boiling water. As they rise to the top, we are taking them out and draining them. Cut the bacon into small cubes and cook them in a little fat. Take out the töpörtyű pieces, leaving the fat in the pan. Add the galuska, which we strained, and roll it well several times in the fat. When all of it is cooked, stir in the sheep’s cheese, sprinkle the cracklings on top and drip the sour cream over the dish. “We are serving it immediately.”
