Grandma Inge's parsley sauce with boiled meat and potato dumplings

Ingredients for 4 servings:

• 8 potato dumplings, ready-made product
• 1 kg pork (cooked meat)
• 1 onion(s)
• 100 g leaf parsley, 4 large bunches
• 2 eggs
• 2 tbsp durum wheat semolina
• salt and pepper
• 2 rolls or 4 slices of toast
• 1 tbsp butter for frying or oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Place the pork in a saucepan and pour water over it. The meat should be covered with water. Depending on your taste, you can use chicken or beef instead of pork. Salt the water with the pork well to give it a good flavor. Caution: If you let the broth simmer overnight, it will gain a good amount of flavor. Peel and quarter an onion, and add it to the water. Optionally, you can also add a clove of garlic, if you like. Simmer the meat for at least 2-3 hours. After cooking, place the meat in a container and pour the broth through a sieve to filter out the onion. Collect the cooking broth in a large saucepan. Add the potato dumplings to boiling, salted water and let it simmer for 15-20 minutes. The water should not boil while the dumplings are in the water. For this recipe, I used supermarket dumplings, but you can also make them yourself. Place the pot with the meat broth on the stovetop and bring it to a gentle boil. Then stir in 2-3 tablespoons of durum wheat semolina with a whisk. The sauce should not become thick. Crack 2-3 eggs into a cup and break them up. Then stir them into the sauce with a whisk and let it set. Separate the parsley from the stalks so that only the leaves remain. Place these in a sieve and wash thoroughly. Then chop the leaves. This is best done with a mincing knife. Occasionally stir the sauce with the set egg well. Add the chopped parsley to the sauce, stir well and let it simmer for 5 minutes. For the croutons, cut rolls or toast into cubes and fry them in a pan with butter or oil until golden brown. Cut the cooked meat into slices or cubes and add to the sauce. Serve with croutons and the dumplings.