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German Bread and Bacon Dumplings
  • subheading: Knodel Dough:
  • 6 rolls 2 to 3 day old, cut into ½-inch cubes, if possible use Kaiser rolls
  • 6 strips bacon
  • 1 large onion diced
  • ½ cup milk hot, but not boiling
  • 4 large eggs lightly beaten
  • 4 tablespoons butter unsalted, melted
  • ½ cup parlsey chopped
  • 1 to 2 cups bread crumbs optional
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • subheading: Beef Water:
  • 4 cups beef broth
  • 4 cups water
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