A rich and creamy bacon onion gravy from German that's traditional sauce for potato dumplings such as Hoorische or Gefillde.
- 5-1/2 ounces cured or smoked pork, bacon or pork belly
- 2 onions
- dried roasted onions Röstzwiebeln
- 1 cup heavy cream
- Maggi seasoning
Chop the pork (bacon) and finely chop the onions. Sauté meat and onions, add cream, dried roasted onions and season to taste with the Maggi, pepper and nutmeg. If necessary combine with a little bit of flour or corn starch.
Pour bacon gravy over potato dumplings.