Carinthian Stranggerln

Cook the finely chopped white onion and the diced bacon in hot lard until translucent, add beef broth and bring to a boil. Cover the cleaned stranggerln and steam them until they are soft to the core and grate the barked bread finely. Season the Stranggerln with salt and pepper from the mill, bind with the white bread crumbs and mix everything well. Before serving, put some butter flakes on top and serve hot.

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