Schupfnudeln with bacon and mushrooms in creamy paprika sauce with lettuce

Ingredients for 2 servings:

• 500 g potato dumplings
• 200 ml cooking cream
• 300 g mushrooms
• 125 g bacon cubes
• 1 onion(s)
• 1 tsp sweet paprika powder
• 75 g leaf lettuce
• 5 g chives, fresh
• 4 radishes
• 2 tbsp olive oil
• 1 tbsp raspberry vinegar
• 1 tbsp mustard, medium hot
• 1 tsp honey
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

the dish is vegetarian without bacon

Wash the lettuce, chives, and radishes. Finely strip the chives and thinly slice the radishes. In a small bowl, mix together the oil, vinegar, mustard, and honey, and season with salt and pepper. Just before serving, add to the lettuce along with the chives and radishes and mix to combine. Halve or quarter the mushrooms, depending on their size. Peel and halve the onion, and cut into fine strips. In a large pan, fry the dumplings with 2 tablespoons of oil for a good 10 minutes, turning about four times to brown them. In a second pan, heat 1 tablespoon of oil and fry the mushrooms for 5 minutes until soft. Then add the onions and sauté for another 5 minutes. In the dumpling pan, stir in the bacon cubes and fry for the last 5 minutes. Meanwhile, deglaze the mushroom and onion mixture in the vegetable pan with the cream and paprika powder and simmer gently for 5 minutes. Now add the potato dumplings and bacon to the first pan with the creamed vegetables and season generously with salt and pepper. Serve with the salad and enjoy. Tip: This dish is vegetarian if you omit the bacon.