The smoked bacon is cut into four slices, cut a little bit and fry in 60 g of fat until light brown, then removed from the fat and put aside. In the remaining fat, saute 10 g of finely chopped onion and sprinkle with paprika. Add 0.1 l of tap water and bubble, then put the previously salted and peppered sirloin slices in it (it is best to fry the meat a little bit in hot fat beforehand), and stew until soft with the lid closed. Prepare a pasta dough with flour and an egg, cut small dumplings and cook with the lid closed. Before serving, decorate the meat arranged on a plate with the fried bacon slices.
Our tip: Use bacon with a fine, smoky note!
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