Doedoele – A Kind of Sterz From Southern Hungary

Remove peel from raw potatoes and cut into smaller cubes, add enough salted water to cover them. Cook.

When potatoes are soft, drain, cool, sprinkle with flour, mash with a wooden spoon.

Slice onion thinly, sauté in lard until translucent. Remove onion from heat, mix in paprika, salt and bell pepper. Spread half of the onion on the bottom of an ovenproof dish.

From the potato mixture, using a tablespoon, which must be dipped into boiling water after each dumpling, cut off pieces the size of semolina dumplings and place them on top.

Pour remaining onion and lard – melt and still hot – on top.

Put in the preheated hot oven for a few minutes with the lid closed.

Bring to the table hot, but first a big spoonful of cream on top!

Basically the same as above, but stew 100 g of chanterelle mushrooms with the onion, which takes a few minutes longer (with the lid closed), and then mix them with 2 cups of sour cream before putting everything together in the hot oven. – The spoonful of cream on top is omitted.

Sprinkle with chopped parsley before serving!

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