Austrian Mushroom and Bacon Knödel

Method

1. Dice the bacon and cook until crispy. Remove and set aside.
2. Sauté the onion in the bacon fat until softened.
3. Add the chanterelles and cook until tender.
4. Mix in the flour and cook for 1 minute to make a roux.
5. Gradually add the beef broth, stirring constantly to avoid lumps.
6. Stir in the sour cream and bring to a gentle simmer.
7. Season with salt and pepper, then stir in the cooked bacon.
8. Prepare the knödel by mixing flour, butter, and milk until a soft dough forms. Roll into small balls and drop into the sauce.
9. Simmer for 10-15 minutes until the knödel are cooked through.