Peel, wash and cut the potatoes into sticks. Cook in salted water until cooked. Prepare a viscous dough from eggs, flour, quark and water. Season with a pinch of salt and a little nutmeg. Put the dough in boiling water with a tablespoon (dip the spoon briefly in warm water in between) and let it steep for 5 minutes.
In the meantime, dice the jerky meat and onion and leave them out. Pour in the cream, add the fried onions and bring to the boil briefly. Season to taste with pepper and nutmeg. If the sauce is too thick, you can add a little milk to make it longer. Finally, put the flour dumplings and potatoes together in a bowl and pour the sauce over them.
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