Schupfnudeln in onion-bacon-cream sauce

Ingredients for 4 servings:

• 1 cup sour cream
• 1 bottle of Cremefine
• salt and pepper
• some milk
• 2 tbsp broth, granulated
• 1 pinch(s) nutmeg
• 1 kg potato noodles
• 4 onions, red and white
• 1 package of bacon cubes
• 2 handfuls of cheese, grated
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

topped with cheese

Fry the dumplings in a pan with oil until slightly crispy. Slice the onions into thin half rings and fry them in a separate pan with oil. Add the bacon to the onions and fry briefly. Mix the sour cream, Cremefine, milk, salt, pepper, stock, and nutmeg in a bowl. If you like it spicy, you can add a little chili. Grease a baking dish. Place the dumplings in the baking dish. Pour the onion and bacon mixture over them and spread them out a little. Spread the sour cream mixture over them and sprinkle with cheese. Bake for 15-20 minutes at 180°C fan-assisted oven until golden brown.