Moravský vrabec (moravský vrabec)

Instructions

1. Cut the meat into 1 cm slices, season with salt and pepper, then brown them for 3 minutes per side in lard in a large frying pan.
2. Add the sliced onions and garlic, then the well-drained sauerkraut with the cumin, and simmer covered for 30 minutes over low heat.
3. For the knedlíky, mix the flour, baking powder, egg and lukewarm milk until you get a soft dough and let it rest for 10 minutes.
4. Fry the diced stale bread in a little lard, then fold it into the dough with a pinch of salt.
5. Shape two large logs, place them on a damp cloth and cook them for 20 minutes in gently simmering water, covered.
6. Slice the knedlíky, arrange them with the meat and sauerkraut and sprinkle with paprika.