Description
This is my gift to Maxim (Pickle Mayonnaise) in honor of his silver medals received in the competition. With great appreciation for the recipe Poires au safran et chocolat (Pears in saffron with chocolate sauce) which was generously gifted to me along with translation and explanations.
Ingredients
-
Beef
2 kg
-
Potatoes
5 piece
-
Flour
1 cup
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Chicken egg
1 piece
-
Red onion
2 piece
-
Salt
-
Cheese
150 g
-
Greens
1 coup
-
Sour cream
3 Tbsp
-
Black pepper
0.25 tsp
Cooking
The meat has been thoroughly rinsed, fill with water (my pot 3.5 liters). And boil, after boiling, skim off the foam, diminish the heat to low and cook the meat until tender. Approximately 2 - 2.5 hours. Half an hour before the said time add salt to taste. After the meat is cooked, you need to remove it from the pan and carefully strain the broth.
Cook noodles Caspe. Whisk one egg in a Cup along with a pinch of salt. Add gradually the flour (I wrote a - Cup, but see how many will take the dough) and mix enough dough
Potatoes peel and all to send to stew in broth until tender. Remove from broth and leave to cool. Onion cut into rings, to prisolit and pepper.
Roll the dough thinly. Ideally, you should get a circle, but I'm not an ideal woman.
To cut the resulting layer of dough into small diamonds 4-5 cm.
With soup ladle to remove the fat
And pour it over the onions. Cover with a lid and leave to languish.
Cut dough to send in a pot of boiling broth. Carefully stir to KeSPA not stuck together. Once the dough POPs up, turn off the heat under the pan and close the lid. Let stand 5-7 minutes. Meat and potatoes cut into small pieces.
In a large bowl put the pieces of dough, then meat and potatoes. Pour all the broth. Add the onion.
This Noodle is well served mixed with herbs and cream cheese. Just add in a bowl the spoon pretty. The taste will change dramatically.
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