Hungarian Potato noodles (Sztrapacska) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
4-6 large potatoes ( Pearl prefers white ones)
all purpose flour, about 2 cups
1 large egg or 2 small one
½ lb of butter
Dry cottage cheese
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Directions: |
Directions:Melt the butter in a heavy pan until it starts to clarify.
The butter will have small golden yellow bits. Be careful, it will burn if not shut down at this point.
1 lb of bacon cut into small pieces and fried crisp/drain.
Peel potatoes and cut into small pieces or grate, but it is easier to grate in a food processor until there are no potato chunks left.
Transfer potatoes into a bowl and cover with some flour so it wont turn brown until you process all potatoes.
When that is done add eggs, salt and slowly some of the flour until you get a dough that is medium consistency.
Drop small pieces into salted boiling water, stirring occasionally until all the dough is used. You can use a spaetzle maker to make uniform dumplings.
Drain and rinse.
Add butter, more salt if needed and bacon pieces.
Add as much cottage cheese as desired. Can be omitted if you are not a fan. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: Very popular in the north eastern part of Hungary
The name comes from Slovak influence. At home we called this Haluska. You can serve this with our without the cheese If you think you will have leftovers don't add the cheese to that portion.
Monica's Notes: This is great fried up for breakfast or lunch the next day. Do this before adding the cheese.
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