Bacon Semmelknödel with Porcini-Sherry Gravy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE THE PORCINI-CHICKEN STOCK: Bring the stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in mushrooms. Reserve.

Step 2

PREPARE THE SEMMELKNÖDEL BASE: Tear the bread into small pieces and place them in a large bowl. Pour the hot milk over the bread and mush everything together into a rough, shaggy mass.

Step 3

COOK THE BACON: Heat a frying pan over a medium heat. Peel and mince the garlic, then rub all over the bacon. Fry the bacon until the fat renders and crispens, then dice and add to the semmelknödel. Use sherry to deglaze the pan, then add the drippings to the stock.

Step 4

COOK THE ONION: Heat butter in the deglazed frying pan and dice the onion. Add the onion to the pan, then cook until transparent. Reserve, cool, and deglaze the pan with more sherry. Add the drippings to the stock.

Step 5

PREPARE THE SEMMELKNÖDEL: Add the cooled onions to the semmelknödel base along with the egg and nutmeg. Season well. Chop some parsley and add this to the semmelknödel base too. Finally, knead the mixture together with your hands until a soft and chunky-smooth consistency forms. If the dough is too wet, add breadcrumbs (not flour).

Step 6

COOK THE SEMMELKNÖDEL: Bring a large, wide pot of lightly salted water to a very light simmer. Wet your hands to prevent the dough from sticking and form semmelknödel about the size of a tennis ball. Press the semmelknödel between your palms to make sure they're nice and compact. Carefully drop the semmelknödel in the water and let them cook for 15-20 minutes. Do not at any point let the water boil or you risk your semmelknödel losing shape or falling apart. Carefully lift them out with a slotted spoon when ready.

Step 7

PREPARE THE PORCINI-SHERRY GRAVY: Drain the mushrooms from the stock, reserving the stock, and finely chop them. Heat a pan over a medium heat, then melt butter in the pan. Add the chopped mushroom and cook, stirring occasionally, until the mushrooms start to brown. Whisk in flour and cook, stirring frequently, until the roux turns golden blonde. Gradually add in the stock in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until the semmelknödel are ready.

Step 8

TO FINISH: Stir the double cream into the gravy and season to taste. Serve immediately with the semmelknödel.