For almost every true Franconian, young or old, potato dumplings with sauce is not just a favorite dish—it’s the very essence of home and tavern culture.
The rich sauce, made from beef bone broth simmered for over 20 hours, is the perfect finishing touch to the Franconian dumpling—even when served in slices.
.jpg "Preview: Gravy for Dumplings 380 ml")
.jpg "Preview: Gravy for Dumplings 380 ml")
.jpg "Preview: Gravy for Dumplings 380 ml")
.jpg "Preview: Gravy for Dumplings 380 ml")
