Noodles - pasta, in the form of long narrow strips of dough.
In times of total shortage, our mothers and grandmothers made noodles at home.
Of course, today it is not a problem to buy quality noodles in the store.
But still, homemade noodles do not go, no comparison with the store product.
Noodles with meat - the basic principles of cooking
For cooking noodles with meat use absolutely any noodles. It can be either a store product or home-made noodles. True, to make noodles at home, you need a lot of patience and time. To begin with, knead the dough based on eggs, water and salt. The dough should be hard enough. It should contain the maximum amount of flour. The finished dough is rolled out in thin layers and cut into long, wide strips. Before cooking, the finished noodles are dried.
Noodles with meat can be cooked in different ways. It can be a thick soup with vegetables or a main course. To diversify and fully reveal the taste of the dish, add spicy herbs, mushrooms, spices and herbs. In principle, you can show imagination and cook noodles with meat according to your own, original recipe.
Recipe 1. Provencal noodles with meat
Ingredients
200 g pork fillet;
Provencal herbs, basil and oregano;
200 g of champignons;
150 ml of 22% cream;
salt;
big bell pepper;
bulb;
large tomato;
250 g noodles;
two cloves of garlic;
olive oil.
Method of preparation
1. Wash a piece of pork, cut off the excess fat and film. Drain the meat with a paper napkin and cut into thin strips.
2. Peel the onion, shred it with thin half-rings and fry over high heat in olive oil until transparent. We shift the meat to it and continue frying until the meat is browned. We spread the fried pork with onions in a plate.
3. Clean the mushrooms, wipe them with a damp cloth and cut into slices. Cut a stem from a Bulgarian pepper and carefully clean the seeds. Shred thin stripes, cut in half. Mushrooms and pepper are spread in a frying pan, where the meat is fried, and fry the vegetables until soft. We shift the finished vegetables in the plate. 4. Grind washed tomato into cubes. Garlic clean and finely crumbled. In the same pan, lay out the tomato and fry the tomato with garlic until mashed. Pour cream into tomato and twist the fire to the minimum. Put the pork, vegetables and pre-boiled noodles in tomato-cream sauce. Season with spices and mix gently. Stew, covered with a lid, ten minutes.
Recipe 2. Noodle with meat
Ingredients
300 g pork tenderloin;
100 g frozen cauliflower;
200 ml of cream;
50 g butter;
300 grams of noodles;
30 grams of flour;
onion head;
100 g Russian cheese;
25 g of mustard;
80 g of processed cheese.
Method of preparation
1. We wash the pork under the tap, cut off all the excess and dry the meat with a napkin. Cut it into pieces of medium size. In a frying pan, melt the butter and put the pork in it. Fry the meat until ruddy on moderate heat. Ready pork shift in the baking dish.
2. Remove the husks from the bulb and finely crumble it. Fry the onion in the same pan until soft. Then add flour and passurize, constantly stirring, for about three minutes. Pour in the cream, stir and simmer for the same amount of time.
3. Boil water in a large saucepan and boil noodles in it, according to the package instructions.
4. Put the mustard into the cream sauce and mix. We spread the mustard-cream sauce over the pork. On it we spread the inflorescences of cauliflower, which we cover with boiled noodles. We distribute thin slices of processed cheese on the surface and sprinkle with finely grated Russian cheese. The form is sent to the oven for 20 minutes. Cooking gratin at 180C.
Recipe 3. Oriental meat noodles
Ingredients
200 grams of homemade noodles;
iodized salt;
Half a kilo of beef pulp;
black pepper;
100 g butter;
liter of broth;
four tomatoes;
five cloves of garlic;
three pods of sweet pepper;
two onions;
four carrots.
Method of preparation
1. Mix an egg and a half cup of flour in a deep bowl. It should make a sticky, liquid batter. Salt it, and, adding a little flour, knead the dough thoroughly. Roll it into a layer of millimeter thick and cut it vertically in long, wide strips. Then cut them in half. Put the noodles on a baking sheet, sprinkled with flour and put in the oven. Dry it in ventilation, not including heat. Cook the finished noodles, discard them in a colander and rinse under running water. Put a piece of butter in it and mix. 2. Wash, dry and chop the meat in small slices. Peeled onions finely crumble. Peel carrots, wash and coarsely grate them. Peppers cut in half, remove the seeds and cut into thin strips.
3. In a skillet, melt the butter, put the onion in it and fry it until golden brown. Now add pepper and carrot and fry all together for five minutes. Then put the meat in a saucepan and cook it for ten minutes.
4. Rinse the tomatoes, towel and cut into small pieces. Put the tomatoes in a saucepan, add crushed garlic here. Stir and simmer for ten minutes. Pour the broth into a saucepan and continue cooking over low heat for about forty minutes. Add boiled noodles to the sauce with meat, mix and heat for several minutes. Before serving, sprinkle with fresh herbs.
Recipe 4. Sweet and sour noodles with meat and vegetables
Ingredients
300 g pork tenderloin;
ginger root;
eggplant;
bulb;
two art. spoons of starch;
carrot;
paprika pod;
200 g egg noodles
Sauce
30 ml of dark soy sauce;
80 ml of rice or wine vinegar;
30 grams of granulated sugar.
Method of preparation
1. Peel and wash vegetables. Shred a bulb with thin feathers. Cut carrot and ginger root into strips. Peppers remove the Bulgarian peppers and cut them into thin strips. Chop up the eggplant into cubes, put in a plate and sprinkle with salt. Stir and leave for half an hour. Then rinse and squeeze.
2. Wash the pork, dip it in a napkin and cut it into small pieces.
3. In a separate bowl, mix soy sauce with vinegar, add sugar and mix until it is completely dissolved.
4. Egg noodles dipped in boiling, lightly salted water and boil, adhering to the recommendations on the package. Throw it in a colander and leave to glass the water.
5. Heat the oil over intense fire, put starch in it and salt it. Stir and transfer the meat to the pan. Fried boneless slices of pork, stirring intensely, until golden brown and shift to a plate.
6. Add oil to the pan and wait until it warms up. Put the vegetables into it and fry, stirring constantly, over high heat. Vegetables should be covered with a crispy crust on top, and remain soft inside. 7. Add pork and noodles to vegetables. Pour everything with sweet and sour sauce, mix gently, wait a couple of minutes and turn off the heat. Arrange in portions and sprinkle with sesame seeds.
Recipe 5. Noodle with meat and mushrooms in a Stroganov's style
Ingredients
450 g of young beef;
340 grams of egg noodles;
220 g of champignons;
50 g horseradish;
1 onion;
250 g sour cream;
50 g of flour;
2 pinches of salt;
2 cloves of garlic;
5 g of black ground pepper;
400 ml of beef broth;
50 g Worcestershire sauce.
Method of preparation
1. Wash beef tenderloin, cut the film and dry with napkins. Grind the meat in a blender in the stuffing. Peel the champignons, wipe with a damp sponge and cut into thin slices. Peel the garlic and onions from the husk, wash and finely chop.
2. Heat the butter in a large frying pan, put the onion in it and, stirring constantly, fry until transparent. Add the ground beef to the onions and continue to fry until it turns brown and crumbly. Sprinkle mince with flour and cook, stirring constantly, for two minutes. Pour broth, pepper, salt and mix. Bring to a boil, twist the fire and simmer, stirring, for a quarter of an hour.
3. In a separate bowl mix horseradish with sour cream. Add this mixture to the pan, stir and cook for another five minutes.
4. Boil noodles in plenty of water, adhering to the instructions on the package. Throw in a colander and spread on portions. Pour over the sauce with the meat.
Recipe 6. Noodles with meat in Kazakh “Kespe”
Ingredients
two kg of beef pulp on the bone;
a pinch of black pepper;
80 ml sour cream;
5 medium potatoes;
a bunch of dill and parsley;
a glass of flour;
egg;
150 g of cottage cheese;
2 red onions;
2 pinches of salt.
Method of preparation
1. Wash beef thoroughly, pour three and a half liters of drinking water and put the pan on the fire. As soon as the broth begins to boil, remove the foam, twist the fire to the minimum, and cook the meat for about two hours. Take the beef out and salt the broth.
2. Lightly beat an egg with salt in a bowl. Gradually add flour and knead the dough. 3. Peel potatoes, wash and boil whole until cooked in broth. Remove and cool.
4. Peel the bulbs, cut into rings, put into a plate, pepper and salt.
5. Roll out the dough into a thin layer and cut it into wide strips.
6. Remove the soup from the broth fat. Pour them onion rings. Cover and leave.
7. Put the noodles into boiling broth, mix and cook until ready. Then turn off the heat and leave to cover for a couple of minutes.
8. Cut potatoes and beef into slices. Put boiled noodles into a deep bowl, add meat, potatoes and pour over all the broth. Posting onion rings. To the noodles with meat serve cottage cheese, mixed with greens and sour cream.
Noodles with meat - tips and tricks
- To make homemade noodles, use only the finest flour.
- Before cutting the noodles, lightly dry the rolled dough so that it does not stick to the knife and pull over it.
- You can dry the noodles on the table, turning it over from time to time.
- Store the finished noodles in a plastic container.
