Hungarian Sztrapacska – Halušky Noodles

Instructions

1. Make the Halušky Noodles

1. Grate potatoes finely and squeeze out excess liquid (reserve a little if needed).
2. In a mixing bowl, combine grated potatoes, flour, egg, and salt to form a thick, sticky dough.
3. Bring a large pot of salted water to a boil.
4. Using a spaetzle maker, a large-holed colander, or a knife, press/slice small pieces of dough into the boiling water.
5. Cook until the noodles float to the surface (about 2–3 minutes). Remove with a slotted spoon and set aside.

2. Prepare the Topping

1. In a skillet, fry diced bacon until crispy.
2. Add chopped onions and sauté until golden brown.
3. If using sauerkraut, add it now and sauté until slightly softened.
4. If using cheese, you can skip the onion-sauerkraut step and crumble the cheese over the noodles later.

3. Combine

1. Toss the cooked noodles with the bacon-onion mixture or with the cheese.
2. Season with salt and pepper to taste.
3. Serve hot, optionally garnished with extra crispy bacon bits or fresh herbs.

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💡 Tips:

• For creamier noodles, you can mix in a bit of sour cream with the cheese.
• Sztrapacska is very versatile—try it with just bacon and onions, or the classic bryndza and bacon combo.

If you like, I can also give you a version that’s extra Hungarian-style with smoked bacon and a touch of paprika, which is irresistible.

Do you want me to do that?