Geheirade with bacon sauce - saarland gudd gess ;-)
Geheirade are a Saarland national dish and consist of potatoes, dumplings (or Mehlkneppcher) and the bacon sauce.
That's a really cheap, delicious meal. Real home cooking, albeit a bad calorie bomb (at least the sauce). With a little practice, the whole thing is prepared very quickly.
Take (for 4 hungry):
- 750 g of potatoes
- 500g flour
- 250 ml of water
- 1 egg
- 400 ml of cream
- 250 g of beef jerky or bacon
- Pepper, salt, nutmeg, broth
First, prepare the dough for the dumplings: process the flour, egg, water and neatly pepper, salt and nutmeg to a sticky, viscous dough.
Peel the potatoes, quarter them and place them as boiled potatoes. Bring salted water to a simmer in a large pot.
With a tablespoon of the dough in portions in the water, wait until they reappear, then cook for 2 minutes and finally skim off with.
That's the hardest part and I always do it that way.
- I use two tablespoons alternately, which are placed in a bowl of cold water after being immersed in the boiling water (the dough immediately runs down from the hot spoon).
- Do not make the spoons too full, it should not run any of the dough over the spoon edge.
- When pouring into the water knock the dough on the bottom of the pot from the spoon, then the dumplings will retain their shape to some extent.
- I cook only 5-6 dumplings at a time and keep the finished ones warm (for example in a row over the steam of the potatoes).
The bacon sauce is quite simple: Dice the bacon, sauté, and deglaze with the cream. Season with instant broth and pepper (never add salt) and let it thicken. Finished.
The whole is set up, e.g. in a large casserole dish: mix potatoes and dumplings, pour the bacon sauce over them.
This includes Maggi and definitely a light salad!
