Instructions

Cut the meat into large cubes, sprinkle with salt and spices, drizzle with oil, mix thoroughly, and place in the refrigerator overnight. Then just add water and bake in a well-sealed oven (preferably covered with foil) for about 2 hours at 170 degrees Celsius. Towards the end of baking, uncover, remove excess fat, and bake until golden. To get a good gravy, pour in a little boiling water at the end.

Using smoked paprika gives the meat an interesting flavor and the tenderness of smoked meat.

Peel the potatoes, grate them finely, add egg, salt, flour, and semolina, and process into a smooth non-sticky dough. If necessary, add a little more flour. Work quickly, potato dough tends to become sticky with prolonged standing!

Divide into 3 equal parts, shape into cones about 6cm in diameter and place in boiling salted water. Lift from the bottom with a spoon to prevent sticking to the bottom and cook for about 30 minutes, stirring occasionally. While still warm, slice into approximately 1cm thick slices using a thread and place in a heated dish.